1.

For the Potato Confit: Season the potatoes with salt and pepper and place in a warmed frying pan. Pour duck fat over the potatoes, add a sprig of thyme and then place the pan in an oven pre-heated to 65°C for approximately 30 minutes. Remove pan from the oven and adjust seasoning with cracked white peppercorns and sea salt.

2.

For the Tarte Tatin of Shallot: Saute the whole shallots until brown then add sugar and butter and cook until caramelised. Place sautéed shallots in a mould and then cover with a piece of puff pastry. Brush puff pastry with egg wash and bake in a pre-heated oven at 185C for 12 minutes. Remove and allow it to rest for 2 minutes before inverting onto serving dish.

3.

For the Thyme Sauce: Place the white and red wine and the vinegar in a pot and bring to a boil. Add the shallots and fresh thyme and cook until it is reduced to a glaze-like consistency. Add the chicken and quail stock and continue simmering until the liquid has been reduced by half, then season to taste with salt and pepper and fold in butter.

4.

For the Quail: Cut off and reserve the legs of the quails for the ballotine. Mix the ingredients for the marinade together and marinate the quail breasts overnight in the refrigerator. Remove the quail from the marinade and season to taste with salt and pepper. Sear marinated quail in a hot pan until brown, then transfer to an oven pre-heated to 180°C for 10 minutes, basting regularly until completely cooked, remove and rest the roasted quail for 2 minutes. Cut the each quail breast in two slices and season to taste with salt and pepper. Set aside.

For the Ballotine: Remove the thigh bones from 4 of the quail legs, and remove all the bones and skin from the other 4 quail legs. Chop the meat of the de-boned legs into small pieces and make a farce with the chopped quail legs, hearts and liver. Add the egg yolk, brandy, thyme oil, salt and pepper, and then pass the mixture through a fine sieve. Mix in the chives, adjust the seasoning, then stuff the remaining quail legs with the farce and fold the skin. Season and wrap the quail legs tightly with cling film and then with tin foil. Cook in boiling water for 12 minutes and then remove and allow it to rest for 10 minutes before removing the wrappings.

For the Quail Eggs: Cut out discs from the brioche dough using a 5-cm ring cutter, then cut out smaller discs from the middle using a 3-cm ring cutter until you have 3 brioche rings. Pan-fry the brioche rings in some clarified butter until golden brown, then break 1 quail egg into each ring and continue pan-frying until the eggs are slightly set. Season the eggs with salt.

For the Savoy Cabbage: Sauté the shallots in a hot pan with the butter, then add the savoy cabbage, season to taste with salt and pepper, then add the water and cook until the liquid has been reduced. Finish off with a little olive oil.