Fusion Roast Quail
Ingredients:
4 even sized quail
1 tsp five spice powder
1 tbsp light soy sauce
2 tbsp mirin
mire poix
oil
Farce:
2 chicken breasts
4 candlenuts, crushed to a ground
ground pistachio nuts
2 tbsp mirin
milk powder
1 egg white, beaten lightly
1 coriander, finely chopped
1 lemon grass, trimmed and very finely chopped ( almost powdered, but not
mush)
1 clove garlic, crushed
½ chilli, de-seeded and cut into brunoise (3 mm)
salt
pepper
Stir-fry:
1 bok-choy, the bottom part julienne leave the leaf as it is
4 mushroom, sliced
½ red capsicum
½ tsp finely chopped ginger
a little oyster sauce
1 tsp soy sauce
Coriander Mousse:
100 ml double cream
1 bunch coriander
a few sprigs mint
salt
pepper
Sauce:
Quail frame and trimmings
600 ml rich game stock
115
100 ml Shiraz or Cabernet Sauvignon
100 gr mire poix
2 tbsp fish sauce
1 tbsp dark soy sauce
some coriander stalks
a few chunks of cold, unsalted butter
Garnish:
8 quail eggs, hard-boiled and shelled
Hollandaise Sauce
8 Medium-sized vol-au-vent cases
finely chopped parsley
200 gr noodles
butter
Preparation:
First de-bone the quail, slit the meat from the back bone, working your way to the
sides; do not break the skin.
Sprinkle with pepper, five spice powder, a little salt, soy sauce, mirin, and oil.
Leave for 4 hours or more, as convenient.
To make the farce:
Mince the chicken breast and mix the rest of ingredients.
Add milk powder and ground nuts to give it nice stiff consistency but not too
heavy.
Season well.
Chill until ready to use.
For the sauce:
Brown the quail bones and mire poix in a little oil.
Remove and set aside.
Deglaze with red wine.
Place bones and mire poix in a pot, add coriander stalks, stock and de-glazed
juice.
Bring to boil and skim as necessary.
Simmer gently for approximately 1 ½ – 2 hours, until it reduced by half, and
coating consistency.
Strain the sauce and return to a clean pot.
Bring to boil and add the soy sauce and fish sauce, place the pot half-off-the heat
and when a thick skin forming, skim it.
Season to taste.
Coriander Mousse:
Blanch the coriander leafs and mint sprigs in boiling water for a few seconds.
Refresh in iced water.
116
Finely chop them.
Whip the cream and add the herbs to it.
Mix well and chill.
When ready to roast the quail, stuff the body of each quail with equal quantities
of farce.
Secure the entire gap with toothpicks.
Lift the legs up and tie with a string.
Brush with oil and roast on a mire-poix at 200 C degrees for 25 minutes, until
golden brown.
Stir fry the vegetables and season.
Whisk the cream again.
Boil noodles and toss with butter.
Reheat sauce and add chunks of unsalted butter; do not boil.
Fill 4 vol-au-vent cases with almost all mousse.
Stuff the rest of vol-au-vent cases with mousse just on the bottom and fill with
quail eggs.
Mask each of quail eggs with hollandaise sauce and with a torch brown them
lightly then sprinkle with chopped parsley.
When quails are cooked, remove the toothpicks and string.
If you would like to make a comment, please fill out the form below.
You must be logged in to post a comment.
