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Red-cooked quail breasts with quail larp, chilli and eggplant salad and fried garlic
Preparation info
- Difficulty
Medium
Appears in
Published 1999
Finger-licking good, these quail breasts boast great flavours that are a real palate teaser. The hard work is done in the kitchen beforehand for the ultimate pleasure of those for whom you are cooking.
Ingredients
6 2 litres 1
Method
- Remove legs from each quail and set aside, then trim wing tips back to first joint. Leave breasts attached to carcasses.
- Bring master stock to a boil in a wide, heavy-based pan, then remove from heat and add quail breasts. Position a smaller lid in pan to act as a weight and keep birds submerged, then set aside for 10 minutes.
- Remove quail from stock
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