From: Executive chef Randall Baldwin, Dyron’s Lowcountry Restaurant, Mountain Brook, AL. Yield: 4 servings. Vinaigrette: ½ cup white wine vinegar 1 shallot, minced ½ bunch parsley leaves, removed and chopped 6 sprigs thyme, leaves removed 1 Tbsp. honey 1 cup extra virgin olive oil 1Tbsp. bacon fat 1⁄8 cup crispy bacon lardons with fat reserved Quail: 4 quail quarters 4 slices Benton’s country ham, sliced very thin 4 tsp. olive oil 4 soft ...
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