Quail in the Woods

Name: Quail in the Woods
Yield: Serves 6
Ingredients: 2 star anise, crushed; 30 g Madeira; 30 g salted butter; This recipe makes one terrine (26 × 10 × 9cm); ½ clove garlic; 100 g chicken livers (trimmed weight); 2.5 g Armagnac; 2 g rosemary; 2 g thyme; 18 g table salt; 240 g eggs; 300 g unsalted butter, melted; Filo pastry; 250 g mirin; Tempura batter (125 g rice flour, 10 g baking powder, 250 ml sparkling water, 25 g vodka. Mixed well together); 300 g foie gras (trimmed weight); 25 g grapeseed oil; 300 g cream; 1 sprig of thyme; 120 g shallots; 150 g ruby port; 50 g flour; 10 quails, heads and entrails removed; 6 quail eggs; 300 g horseradish creamed from jar; 1.6 kg reserved quail stock; 1 sprig of rosemary; 100 g shallots, finely sliced; 150 g dry Madeira; 3 g garlic, minced

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Roasted quail breast and its own stock, tempura of its own egg, confit of its leg and parfait of its liver and foie gras garnished with foraged ingredients with black garlic cream and horseradish pearls.

Ingredients

Quail Egg Kebab

200 ml water
6 quail eggs
50 g

Dinner
Main course
Sous vide

Method

Quail Egg Kebab

Bring 200ml of water to the boil, place eggs in water and cook for 1 minute and 50 seconds remove and keep in ice bath, then peel and dry eggs.
Roll in flour and dip in tempura batter. Deep fry for