Grilled Quail Packages with Chicken Liver & Herbes de Provence, Onion Soubise & Braised Witloof

Name: Grilled Quail Packages with Chicken Liver & Herbes de Provence, Onion Soubise & Braised Witloof
Yield: Serves 6
Cuisine: French
Ingredients: 6 lemon cheeks or wedges; 1 teaspoon herbes de Provence; 12 chicken livers - about 350g in total; 12 x 180 g quails, boned; 6 heads witloof; 50 g unsalted butter; salt and freshly ground white pepper; salt; 30 ml olive oil; 30 g unsalted butter; 1 kg brown onions; salt and freshly ground black pepper; olive oil; 2 large parsnips, peeled and cut into 6cm lengths; 3 tablespoons verjuice; 200 ml vegetable oil; a little Madeira or dry sherry

Preparation info

Serves
6

Difficulty
Medium

Appears in

French

By Damien Pignolet

Published 2005

About

Although undeniably impressive in appearance, this delicious dish is relatively straightforward to prepare, especially if you ask the butcher or poultry supplier to bone the quails. While the witloof is cooking in the oven and the onion soubise is gently simmering on the stovetop, the quails and the garnish can be prepared.

Ingredients

12 x 180 g quails, boned
salt and freshly ground black pepper
a little

Europe
Oceania
France
Australia
Main course
Mediterranean
Gluten-free

Method

First prepare the witloof. Preheat the oven to 130°C. Lay the witloof in a buttered ovenproof dish, interspersing them with the butter cut into small pieces. Cover the dish with buttered paper or foil and, if possible, a lid as well.