Quail, Bread Sauce and Cherries

Name: Quail, Bread Sauce and Cherries
Yield: Serves 4
Cuisine: France
Ingredients: 5 cloves; 75 g (2¾ oz) caster sugar; 1 star anise; 2 cinnamon sticks; 100 g (3½ oz) cherries, halved, pitted; red ribbon sorrel and rocket (arugula) flowers, to serve; 500 ml (17 fl oz/2 cups) cider vinegar; 200 g (7 oz) cherries, quartered, pitted; 1 garlic clove, bruised; 1 thyme sprig; oil, for deep-frying; 1 tablespoon butter; 2 quail, deboned, bones reserved; 1 rosemary sprig; 1 bay leaf; 1 large onion, chopped; oil, for frying; 3 cinnamon sticks; 750 ml (26 fl oz/3 cups) brown chicken stock; 350 ml (12 fl oz) cream; 200 ml (7 fl oz) milk; 150 ml (5½ fl oz) black vinegar; 40 g (1½ oz) ginger, peeled, sliced; 2 teaspoons coriander seeds; 3 dried bird’s eye chillies; 2 g (1/16 oz) salt; 250 ml (9 fl oz/1 cup) soy sauce 10 star anise; 3 oranges, juice; 115 g (4 oz/2 cups) fresh sourdough breadcrumbs; 1 litre (35 fl oz/4 cups) brown chicken stock

Preparation info

Serves
4

Difficulty
Complex

Appears in

Bistronomy

By Katrina Meynink

Published 2014

About

You will need to begin this recipe one day ahead.

Ingredients

2 quail, deboned, bones reserved
1 tablespoon butter
1 thyme sprig

Europe
France
Main course
Mediterranean

Method

To make the pickled cherries, reserve 100 g (3½ oz) of the quartered cherries, and put the remaining ingredients into a medium saucepan with 250