Roasted Quail with Savoy Cabbage, U.S. Potato Confit,
Tarte Tatin of Shallot, Thyme Sauce
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Serves 4 |
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INGREDIENTS |
4
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quails
Salt and freshly ground white pepper; to taste
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Marinade |
1
1
15ml
12
1
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bunch fresh thyme, chopped
garlic clove
olive oil
peppercorns
bay leaf |
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Ballotine (filling) |
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quail breasts
quail hearts
quail liver
egg yolk
brandy
A drizzle of thyme oil
sea salt
Freshly ground white pepper,
to taste
bunch fresh chives, chopped |
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Quail Eggs |
4
4
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brioche dough
Clarified butter
quail eggs
Salt, to taste |
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Potato Confit |
4
200ml
1
14
5g
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U.S. potatoes, cut into 3-cm cylinders
Salt and pepper, to taste
duck fat
thyme sprig
cracked white peppercorns
sea salt |
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Savoy Cabbage |
10g
1 head
100ml
5ml
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Diced shallots
unsalted butter
savoy cabbage, shredded
Unsalted butter
Salt and pepper, to taste
water
olive oil |
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Tarte Tatin of Shallot |
4
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Whole peeled shallots
Sugar and butter, for caramelising
puff pastry
Egg wash |
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Thyme Sauce |
100ml
100ml
5ml
1
50g
300ml
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white wine
red wine
sherry vinegar
shallot, peeled and diced
fresh chopped thyme
chicken and quail stock
Salt and pepper, to taste
A knob of butter |
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Method: |
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. |
5. |
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. |
6. |
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. |
7. |
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. |
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