This quail dish includes a fantastic foie gras parfait recipe, and develops different ways with quail.
35g/1oz shallots, finely sliced
½ clove garlic, crushed and finely chopped
3 sprigs of thyme, tied with string
50ml/2floz dry Madeira
50ml/2floz ruby port
25ml/1floz white port
15ml/½fl oz brandy
100g/3½oz foie gras (trimmed weight)
35g/1oz chicken livers (trimmed weight)
5g table salt
100g/3½oz unsalted butter, melted
For the foie gras parfait, place the shallots, garlic and thyme in a pan with the Madeira, ruby port, white port and brandy. Add the foie gras to the pan, cover and set aside to marinate for 24 hours.
Preheat the oven to 100C/210F. Remove the foie gras from the liquid and heat the marinade to reduce the liquid, stirring regularly to prevent the shallots and garlic from burning, until you have a syrup consistency. Remove from the heat and discard the thyme.
Cut the foie gras and chicken livers into small pieces, leave the foie gras, chicken livers, alcohol reduction, eggs and melted butter out on the side for 20 minutes to get to room temperature.
Combine the eggs, alcohol reduction, foie gras, chicken livers and salt in a food processor and gently mix together, then blend in the butter. Continue to blend until you get a smooth consistency.
Fill a deep tray with 5cm/2in water to create a bain-marie and place into the oven. Pass the foie gras mixture, first through a coarse sieve and then through a fine one. Pour into a terrine mould or loaf tin (roughly L12cm/4½in x W6cm/2½in x 5cm/2in) and place in the bain-marie. After 15 minutes, start checking the temperature of the parfait with a meat thermometer. When it reaches 70C/158F in the centre, remove from the oven and allow to cool. Refrigerate for 24 hours before serving.
For the confit quail legs, mix together the salt, rosemary, thyme and garlic. Place the legs onto a tray then sprinkle the mix over the legs, leave for 10 minutes.
Place the oil (enough to cover the legs) into a heavy based pan and using a thermometer, bring up to 75C/167F, wash the legs well under running water, pat dry and place into the oil, cook for two hours or until cooked through.
Remove the legs, place onto kitchen towel and cool, then trim and remove the thigh bone by holding the bottom of the exposed bone and carefully pulling, it should come clean out.
For the black garlic cream, preheat the oven to 140C/275F/gas mark 1 cut the garlic bulb in half across the middle, and place into a roasting tray with the shallots, thyme and rosemary, cover with foil and bake in the oven for 1 hour. Place everything into a food processor and blend to a paste, pass through a fine sieve and stir in the cream. Reserve.
For the carrot purée, heat butter in a pan, place the carrots into the pan and cook lightly until butter starts to foam. Add the mineral water and cook until the carrots are very soft. Blend the contents of the pan into a food processor until smooth, then strain through a fine sieve. Set aside and keep warm until needed.
For the filo pastry, preheat the oven to 170C/325F/Gas 3. Place the pastry onto a tray lined with parchment paper and brush butter all over the pastry. Place into the oven and bake for five minutes. Remove from the oven and leave to cool, cut into rough 5cm/2in square shards.
Place half of the shards onto the work surface and spread the foie gras parfait liberally onto each one. Top with the remaining shards to create sandwiches. Set aside until serving.
For the horseradish, place the horseradish cream and the double cream into a mixing bowl and whisk them together. Set aside in the fridge until needed.
For the miso glaze, place all ingredients into a mixing bowl and whisk together.
For the quail breast, heat a frying pan until very hot, using a pair of tongs, sear the bird on all sides until golden, remove from the pan and take the breasts off the carcass by slicing down the breast bone with a sharp knife, keeping the knife next to the breast bone and continuing to slice the breast meat away until it comes off in one piece. Do the same on the other side. Reserve any remaining pieces of quail meat for the quail egg kebabs.
Place the quail breasts into the miso for five minutes to marinate.
For the tempura batter, whisk the baking powder into the flour, then quickly whisk in the vodka, then finally the sparkling water until you have a thick paste, this should be done just before you deep fry the eggs.
For the quail egg kebab, heat the grapeseed oil in a heavy based pan until it reaches 180C/355F. (CAUTION: hot oil can be dangerous. Do not leave unattended). Bring 200ml/7fl oz water to the boil in a pan, carefully place the eggs in the water and lightly boil for 1 minute 50 seconds, remove and place into a bowl of iced water to cool. Once cooled carefully peel the shells off the eggs.
Place the flour onto a flat tray and carefully roll the eggs through it, then dip the eggs into the tempura batter. Carefully place the eggs into the hot oil and deep fry for 30 seconds. Remove and place onto kitchen towel to remove excess oil, then place onto a skewer with the quail trim from before.
When ready to serve, heat a non-stick frying pan with a little oil and quickly fry the quail breasts skin side down for 2-3 minutes or until you get a reasonable resistance when squeezing the thickest part of the breast.
To serve, place a quenelle of foie gras parfait on one side of the plate, place two confit legs to the side and the breast in the middle. Place a few teaspoonfuls of carrot purée around the plate and drizzle with miso glaze. Finally lay the quail egg kebab across the plate.
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