Poussin with Port and Eschalot Sauce

This recipe from the Masterchef cook book used quail but noted it could be substituted for poussin (3 week old chicken) or pork neck. I couldn't find quail so poussin it was.
The recipe can be found at http://www.target.com.au/html/whatson/img/masterchef/Justine_recipe.pdf
There is a slightly different version on the masterchef web site that removes the quail skin and crisps it in the oven which would have been nice as the way this dish was cooked did mean the skin wasn't crisp.
http://www.masterchef.com.au/quail-with-port-and-eshallot-sauce-carrot-puree-and-macedoine-potatoes.htm
To make this dish you fry the poussins whole until brown and crisp then remove from pan. Next you fry some sliced eschalots then add port, sugar and veal glaze. Return the poussin to the pan and cook covered for 40 minutes. The dish is served with crisp potato pieces cooked in duck fat and a carrot puree made with grated carrot and chicken stock. The carrot is blended with a stick blender and can be put through a sieve for a smoother sauce. I didn't bother doing this and left the puree quite "chunky".
My sauce didn't seem to reduce as much as it should have so I left it to cook uncovered for a further 10 minutes. It continued to thicken on standing and did end up a lovely rich, thick, dark coloured reduction (unfortunately this was after I had taken the photo!).
Veal glaze can be found in delis and is a very expensive veal stock reduction which you buy in a jar. You could make your own but by the time you bought all the ingredients it would end up costing nearly as much anyway! The sauce was lovely and would be nice served with a variety of meats and vegetables. The poussin was tender and tasty and the puree, although nice, would have been better if it had a smoother texture. I had bought chervil leaves to garnish but forgot to put them on the plate. This was a tasty, sticky, messy, finger licking good dish and a good winter meal.
Rating 7 out of 10.