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Breasts of quail with pea purée, pancetta and marjoram jus

Breasts of quail with pea purée, pancetta and marjoram jus

Breasts of quail with pea purée, pancetta and marjoram jus

  • Main
  • medium
  • 4
  • 2 hours 30 minutes

PT2H30M

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1
Begin by preparing the quails. Carefully remove the breasts, leaving the wing bones attached for presentation. Reserve the legs for the sauce and place the quails breasts in the fridge while you prepare the other elements
  • 6 quails
2
Blanch the pancetta for 20-30 seconds in boiling water, then drain and allow to cool. Remove the rind, cut the pancetta into very thin lardons and set aside until ready to serve
  • 100g of pancetta
3
For the pea purée, add the water, oil, salt and sugar to a pan and bring to the boil. Add the peas and cook for approximately 8 minutes until tender
  • 100g of water
  • 10ml of olive oil
  • 1 pinch of salt
  • 1 pinch of sugar
  • 100g of frozen peas
4
Drain the peas (reserving some of the cooking liquid) and add to a blender with a dash of cream. Blitz until smooth, adding a dash of the cooking liquid to adjust the consistency if necessary. Set aside at room temperature until ready to use
  • 1 dash of double cream
5
To prepare the marjoram jus, place the shallots, white wine and marjoram in a pan and reduce until almost dry. Add the quail legs and the chicken stock and reduce the liquid by half
  • 15g of shallots, peeled and sliced
  • 30ml of white wine
  • 200ml of chicken stock
  • 4 sprigs of marjoram, large
6
Add the veal stock and reduce again to a sauce-like consistency. Pass through a fine sieve, season and reserve
  • 100ml of veal stock
  • salt
  • pepper
7
Lower the quail eggs into gently boiling water, cook for 2 minutes, then immediately strain and transfer to a bowl of iced water. Once cold, carefully peel the eggs and pat them dry with a cloth
  • 4 quail eggs
8
Prepare 3 separate bowls of flour, egg wash and breadcrumbs. Carefully roll the eggs in the flour, egg and breadcrumbs to achieve an even coating, then set aside. Preheat the deep-fryer to 180°C
  • flour
  • 2 eggs, beaten to make an egg wash
  • 1g of breadcrumbs
  • oil, for deep-frying
9
Add a dash of oil to a pan and gently pan-fry the quail breasts for 3-4 minutes on each side. Once nearly cooked, add the lardons to the pan and fry until crispy. The quail breasts will be ready when, if pierced by a sharp knife, the juices run clear. Meanwhile, fry the coated quail eggs in the deep-fryer until golden
  • olive oil
10
Gently reheat the pea purée and the marjoram jus. Divide a small amount of pea shoots onto plates, add a decent spoonful of pea purée and the quail breasts. Season with salt and pepper
  • pea shoots
  • salt
  • pepper
11
Sprinkle the lardons on top of the pea shoots, add a drizzle of oil and top the salad with a deep-fried quail egg. Drizzle some jus over each dish, add a sprig of marjoram and serve immediately
  • 4 sprigs of marjoram
  • 1 dash of olive oil

Ingredients

Metric

Imperial

Quails

Pea purée

  • 100g of frozen peas
  • 100g of water
  • 10ml of olive oil
  • 1 pinch of salt
  • 1 pinch of sugar
  • 1 dash of double cream

Marjoram jus

Quail eggs

Garnish

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