Quail, foie gras and summer veg, sherry and cobnut dressing

jan bretschneider

jan bretschneider

14th September 2011

Quail, foie gras and summer veg, sherry and cobnut dressing

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, foie gras and summer veg, sherry and cobnut dressing recipe. A nice and light summer starter.

Ingredients

  • Summer Vegetables:
  • Baby leeks blanched
  • Asparagus blanched
  • French breakfast radishes blanched and raw
  • Peas blanched
  • Baby onions blanched
  • Pickled carrots and turnips
  • 100g Shallot, roughly chopped
  • 30g Caster Sugar
  • 10 Black Peppercorns
  • 1 tsp Coriander Seeds
  • 1 Sprig of Thyme
  • 1 Sprig of Tarragon
  • 1 Bay leaf
  • 400ml Water
  • 200ml Vegetable Oil
  • 150ml White Wine
  • 150ml White Wine Vinegar
  • 2 tbsp Honey
  • 1 bunch Baby Turnips, washed and stems trimmed
  • 1 bunch baby carrots turned
  • Salt tuille
  • 180g soft butter
  • 45g sugar
  • 30g salt
  • 375g egg white
  • 300g flour
  • Sherry and cobnut vinaigrette:
  • 100ml sherry vinegar
  • 100ml cobnut oil
  • 100ml rape seed oil
  • 70gr honey
  • 50ml water
  • ½ tea spoon gel espressa
  • Extras:
  • Pea shoots
  • Quail and morel consommé jelly
  • Herb flours

Method

Bring all the ingredients except the baby turnips to the boil and infuse. Cook the baby turnips in a pan of boiling salted water until the turnips are cooked half way. Pass off the pickling liquor, place back in a pan, add the turnips, carrots and continue to cook until el dente. Store in the liquor until needed to develop the flavour.
Roast breast of quail:
Pan sear the crown on each side for 3 minutes and cook in the oven for 4 minutes and allow to rest.
Leg Ballontine:
Debone the legs. Place the legs on Clingfilm forming a rectangle. Now cover with Clingfilm and flatten. Place in fridge until needed
Blanch spinach and assemble into same size rectangle as the Quail legs. Spread the morel farce on to it and roll up. Spread some of the left over morel farce on to the legs and place the spinach morel roulade onto the legs. Now roll up the legs in Clingfilm and allow to rest for 10 minutes in fridge before waterbathing at 65 degrees for 40 minutes
Foie gras mousse:
Warm the foie gras to room temperature and clean it. Marinate with port, Madeira, brandy, sel de rose for about 4 hours before baking it on 230°C for about 2 to 4 minutes. Now drain off the foie gras butter and Place in terrine mould press for one night.
Take 150g of foie gras and blend in thermo mix before adding 150g of double cream and blend briefly before passing trough drum sieve. Keep in pipe in bag.
Mix the salt, sugar, soft butter and egg white and slowly add the flour. Rest in fridge. Spread the mix thin on to silpat mat and cook for 1 minute. Take out and cut edges. Now roll the strips around text marker and place in hot plate. Dry until crisp.
Sherry and cobnut vinaigrette:
Mix everything in thermo mix and blend taste for seasoning and add the gel espressa and blend again.

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