Roast quail farcie with lardo, foie gras and hazelnuts


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Quail jus


  • 50g of white wine
  • 50g of white wine vinegar
  • 50g of honey


Green bean salad

Truffle vinaigrette

To make the brine, pour all of the ingredients into a pan and simmer until the salt and sugar dissolves. Leave to cool, then add the quails to the brine. Set aside for 2 hours and 30 minutes
Meanwhile, make the sauce. Pour a drizzle of olive oil into a saucepan and start to caramelise the chicken wings and quail bones. Once golden, add the sherry vinegar then drain the bones into a colander. Pour a little more olive oil into the pan, add the shallots and mushrooms and sweat for 5 minutes. Return the bones to the pan, pour in the chicken and veal stock and add the thyme. Bring to the boil and simmer for 1 hour
To make the gastrique, add all the ingredients to a saucepan and simmer until reduced by half
  • 50g of honey
  • 50g of white wine
  • 50g of white wine vinegar
Pass the quail sauce through a sieve into a clean pan. Add some of the gastrique then reduce on a high heat, constantly checking the flavor and consistency. Once you have the desired flavour, keep warm
Remove the quails from the brine, clean with fresh cold water and pat dry. Keep in the fridge until needed
Now make the farce. Pour the brandy over the foie gras and place in the freezer
Sweat the bacon in olive oil until golden, then drain in a colander. Sweat the lardo in a dry pan for 2 minutes, then drain in the colander with the bacon. Sweat the shallots in olive oil for 15 minutes, or until soft and translucent then also drain in the colander. Pan-fry the chicken livers for 2 minutes in olive oil, then remove from the heat. Chop the livers and add to the other ingredients in the colander
Add a dash of olive oil to the pan and add the spinach. Cook until wilted, then drain and squeeze out any excess liquid. Roughly chop the spinach and set aside
Place the drained bacon, lardo, shallots and chicken livers in a large bowl, then add the thyme, hazelnuts, breadcrumbs and cooked spinach. Add the soaked sultanas, along with any unabsorbed Sauternes
  • 40g of golden sultanas, soaked in 50ml of Sauternes
  • 1/2 tsp chopped thyme
  • 10g of Panko breadcrumbs
  • 35g of hazelnuts, toasted
Remove the frozen foie gras from the freezer and gently combine with the ingredients in the bowl. Season to taste, then weigh the mixture into 60g egg-shaped balls. Place the portions in the freezer until frozen solid
Once the farce is frozen, insert into the cavity of one of the quails and using 2 cocktail sticks, fasten both ends of skin. Repeat with all the quails. Cling film each quail then steam for 10 minutes
Cook the green beans for the salad in salted boiling water until just tender. Drain and set aside
To make the truffle vinaigrette, combine the ingredients in a bowl. Gently reheat the quail jus in a pan
Preheat the oven to 210°C/fan 190°C/gas mark 7
To serve, brown the quails all over in a frying pan with olive oil then roast in the oven for 3 minutes
Remove from the oven and rest for 5 minutes. Slice the bird in half and place on a plate, removing the cocktail sticks. Dress the green beans, chicory, hazelnut and shallot in the truffle vinaigrette and place next to the quail. Finally, spoon the sauce over the quail and serve
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