Quail Boudain with Morel sauce and broad beans, artichoke

Chad Byrne

Chad Byrne

29th March 2011

Quail Boudain with Morel sauce and broad beans, artichoke

Quail is a lightly flavoured meat that is paired well with a diverse range of flavours, from sherry cinnamon. Take your cooking to the next level with the following Quail Boudain with Morel sauce and broad beans, artichoke recipe. Great dish for spring

Ingredients

  • Morel cream sauce made from 1/2 quail 1/2 chicken stock
  • Chicken farce with xanthum gum and chervil and chive
  • artichoke
  • baby carrot
  • skined broad beans
  • 2 quail breasts
  • pigs caul
  • ras el hanet
  • pink pepper

Method

Put 2 b*****s on a 8 cm square of Soaked pigs Caul.
Skin side down season with Ras el hanet and pink pepper ,pipe chicken mouse in the centre ,wrap in a cylinder with cling
poach for 16mins at 70 c
at service put in a pan with clarified butter with some bay and thyme seal all sides and cook through for about 6 mins in hot oven,
Leave to rest and slice ends off slice 1/3 in a roundel and the other cut diagnaly.
Put morel sauce in bowl, place quail nicely around add warmed artichoke ,broad beans and baby carrot with sprigs of chervil, sea with maldon sea crytals

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