Smoked quail

Name: Smoked quail (served on Douglas fir)
Yield: Makes 4
Ingredients: 50 g Piedmont hazelnuts; Arseniko naxou cheese, grated; 100 g beurre noisette; 1 celeriac peeled & roughly diced; 300 ml chicken stock; Brown celeriac purée; 4 egg yolks; 50 ml olive oil; 1 celeriac; 200 ml olive oil; Kosher salt & pepper; Black truffle, grated; 20 ml brown chicken sauce; 70 ml double cream; Beurre noisette

served on Douglas fir

Preparation info

Makes
4

Difficulty
Medium

Appears in

Pied à Terre

By Asimakis Chaniotis and David Moore

Published 2021

About

Ingredients

Celeriac rose

1 celeriac
50 ml olive oil
Kosher salt & pepper

Main course
Gluten-free

Method

Preparation

2 quails

Remove the quail legs and salt in rock salt with garlic and thyme for 30 mins. Wash off salt, pat dry and confit in duck fat until completely soft. Place on a tray (skin side up) and put another tray on top to apply pressure. Cool down. Twist thigh bone out. French trim the legs and refrigerate. Smear quail crown with soft butter and caramel