Slow-Cooked Quail Breasts with Truffle Custard, Black Pudding, Pink Turnips and Milk Skin

This is a complex first course. The quail breasts go through two cooking methods: they are poached in a salted stock to tenderise and season, and then finished in butter to impart flavour. The addition of the truffle, morels and black pudding give the dish a distinctive earthy tone. The sweetness of the marble onions and pink turnips balances the dish.