Quail with asparagus, sweet radish and quails’ egg dressing

Preparation method

1. For the sauce and braised leg, using a sharp knife remove the legs and wings from the quails to leave the crowns. Remove the thigh bones from the quails’ legs and set aside. Season the legs, wings and crowns with salt and freshly ground black pepper.

2. Melt the butter in a frying pan and fry the quail pieces for 4-5 minutes, or until browned. Remove from the pan and set aside. Fry the chopped shallots, celery, carrot, leek and crushed garlic in the pan for 2-3 minutes, or until golden-brown.

3. Add the thyme, bay leaf, star anise and red wine and cook until the volume of the liquid has reduced by half.

4. Add the brown chicken stock and a pinch of salt and freshly ground black pepper. Return the browned quails' legs and wings and the reserved thigh bone to the pan (setting aside the crowns) and simmer for 30-35 minutes, or until the legs are tender.

5. For the quail crowns, preheat the oven to 180C/350F/Gas 4.

6. Roast the quail crowns for 6-8 minutes. Remove from the oven and set aside to rest for five minutes. Remove the quail breasts from the crowns and keep warm.

7. For the vegetables, cook the asparagus for two minutes in a saucepan of boiling water. Drain, then refresh in cold water and pat dry with kitchen paper. Slice thinly lengthways.

8. Heat the butter and honey in a saucepan until melted. Add the radish halves and cook for six minutes. Remove the radishes from the pan and set aside.

9. For the quails' egg dressing, cook the eggs for 2½ minutes in a saucepan of salted boiling water. Drain, then cool the eggs under running water and peel.

10. Mash the eggs and melted butter together in a bowl. Stir in the shallots and parsley and season, to taste, with lemon juice, salt and freshly ground black pepper. Keep warm.

11. To serve, mix the sorrel, watercress, olive oil and lemon juice together in a bowl. Season, to taste, with salt and freshly ground black pepper.

12. Place some sliced asparagus onto each of four serving plates, and top each plate with two quail breasts. Place the quail legs on top of the breasts and garnish with the radish, red vein sorrel and watercress. Spoon the quails' egg dressing around the plate and drizzle over a little of the sauce.

Less than 30 mins preparation time

30 mins to 1 hour cooking time

Serves 4