Roast quail, shallot puree, grapes, celery and sour dough by Daniel Clifford

Daniel Clifford

Daniel Clifford

8th January 2015

Roast quail, shallot puree, grapes, celery and sour dough by Daniel Clifford

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 Roast quail, shallot puree, grapes, celery and sour dough by Daniel Clifford recipe. Daniel will be creating this dish at The Staff Canteen Live January 2015.

Ingredients

  • 1 x extra large quail
  • 200g of purple seedless grapes
  • 1 head of celery (peeled)
  • 1 x loaf of white sour dough
  • 200g of shallot puree
  • 100g of raisins (brought to the boil in white wine)
  • 50g walnuts (finely chopped)
  • 50g of celery cress
  • 100g pickled onions ( finely sliced)
  • 200g Chicken parfait
  • 200g Raisin puree
  • Confit quail legs
  • 300g chippers choice potatoes
  • 6 quail eggs

Method

Quail eggs

Rapidly boil the quail eggs for 2 minutes, 5 seconds and place into ice cold water

Peel the shell from the eggs ensuring you do not damaged the eggs

Potatoes

Put peeled chippers choice potatoes through the Japanese mandolin

Drain the starch off the potatoes and begin to wrap the egg in the potato string until totally covered ready for deep frying.

Quails

Legs already confied

Start by removing the wings, wishbone and guts of the quail

Poach quail at 80 degrees c in chicken stock for 3 minutes

Remove and season with salt

In a hot pan add a little veg oil and start to caramelize the quail until golden brown all over, ensure this is done quickly and rest the quail.

While the quail is resting cut the sour dough crouton to 2.5cm wide by 8cm long by 1.5cm deep

Colour the crouton in a pan with butter until golden brown on all edges

Remove and allow to cool

Cut a small dice (2mm) of sour dough and colour quickly in butter

Remove and drain

Finely slice the grapes, peel celery and finely slice

Reserve celery leaves and finely slice too.

In a hot pan sauté the celery, grapes and celery leaves for 30 seconds

Season with salt then place to one side to build on the top on the quail breast

Begin to assemble crouton by piping 3 dots of parfait and 2 dots of raisin puree on the base of the crouton, carefully arrange shreds of confit leg meat, slice of raw grapes, slice of pickled onion, celery cress and chopped walnuts on the top.

Calve the quail breast and arrange the sauté celery and grapes on top of the breast, reassemble similar to that of scales on a fish.

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