Mandarin Style Quail

To prepare quail:
Quarter and marinate the quail with chili flakes, garlic and sprinkle with a little olive oil. This can be done the day before and left covered in the refrigerator until ready to cook
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In a bowl, combine rice flour, water, salt and pepper. Whisk until smooth and set aside until ready to fry.

Heat a 2 quart saucepan, combine white wine, plum wine, garlic, ginger and shallots. Reduce liquid to about 1/2 a cup. Add blood orange juice and reduce by 1/2. Add the stock and reduce by half again or until it coats the back of a spoon. Finish with butter. If the oranges are bitter, add a little honey to taste.

Vinaigrette:
Make an orange reduction by combining orange juice, jalapenos, garlic, ginger and shallots. Reduce until it is about 3 tablespoons of liquid or resembles orange marmalade. Set aside until it cools to make vinaigrette. In a small bowl combine orange reduction with vinegar, salt and pepper. Slowly whisk in olive oil and adjust seasonings.

Cooking the quail:
Heat peanut oil in a 1 quart heavy saucepan or use a frying machine. Heat oil to 350 degrees. Season quail with salt and pepper. The batter may need to be stirred if it has been sitting for a while. Hold quail quarter by the little bones and dip in the rice flour batter. Place in the oil 1/2 way for 10 seconds before dropping, so it will not stick to the bottom of the pan. Do this as quickly as possible so they are cooked evenly or do it in two batches. When the quail is golden brown, about 4 minutes, remove it from the oil and drain on paper towels.

Presentation:
Heat sauce up in a saute pan large enough to hold the quail and toss to coat each piece. Put lettuces, orange sections and vegetables in a bowl. Toss with enough vinaigrette to coat the leaves lightly. Make a nest in the center of each plate with the greens and place the quail on top.