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Quail strudel with truffle

Quail strudel with truffle

PT1H

1
Start by making the apples. Caramelise the sugar in a wide sauté pan, add the apple slices and cook until it has a dark colour
  • 1 tbsp of sugar
  • 1 Granny Smith apple
2
Deglaze with the Calvados. Add the butter and cook until nicely glazed. Place onto a tray and cool completely
  • 1 dash of Calvados
  • 1 tbsp of butter
3
For the chicken mousse, chop the chicken breast and put into a food processor. Blend to a paste, add the seasoning and egg and blend again for 1 minute. Scrape the mixture down the sides of the mixing bowl with a spatula and blitz again
  • 250g of chicken breast
  • 1 egg
  • salt
  • white pepper
4
Add the cream very slowly turning the machine off every few seconds to mix again with the spatula until the cream is incorporated. Pass through a fine sieve
  • 500ml of double cream
5
Lay out the quail breasts. Peel back the fillet but don’t remove completely
  • 2 quail breasts
6
Next, season the quail breasts lightly with salt and pepper, and spread a thin layer of chicken mousse onto both breasts
  • salt
  • pepper
7
Then put on a thin layer of apple which has been patted dry with paper, then another layer of chicken mousse, then add slices of truffle
  • 12 slices of autumn truffle
8
Add another layer of chicken mousse, then add the seasoned foie gras. Add another layer of chicken mousse
  • 2 10g pieces of foie gras
9
Then add slices of truffle, then add another layer of chicken mousse, add another layer of apple, a layer of chicken mousse and now top with the other quail breast
10
Wrap this tower in filo pastry sheets, brushed with melted butter. Then transfer to a baking sheet, brush again with butter and bake in a preheated oven for 8 minutes at 200ºC/Gas mark 6
  • 2 sheets of filo pastry
  • 1 knob of butter
11
Once baked, let it rest for 10 minutes. Cut off the ends and then slice in half to give 2 portions
12
For the Madeira sauce, heat the oil in a large frying pan over a moderate heat and add the shallots, mushrooms, garlic and thyme and cook for about 5 minutes stirring frequently until all the liquid from the mushrooms has gone. Add the vinegar and continue to cook until the liquid has evaporated
  • 4 shallots
  • 2 tbsp of vegetable oil
  • 60g of button mushrooms
  • 1 garlic clove
  • 1 sprig of thyme
13
Pour in the Maderia and cook rapidly to cook. Add the chicken and beef stock. Reduce the heat and simmer for 20 minutes. Pass through a muslin-lined sieve twice
  • 350ml of Madeira
  • 350ml of chicken stock
  • 100ml of beef stock
14
To plate, serve the quail with the simple Madeira sauce immediately

Ingredients

Metric

Imperial

Quail

Apples

  • 1 Granny Smith apple, peeled, cored and thinly sliced to 2mm
  • 1 tbsp of sugar
  • 1 dash of Calvados
  • 1 tbsp of butter

Chicken mousse

Madeira sauce

  • 4 shallots, peeled and finely sliced
  • 60g of button mushrooms, sliced
  • 1 garlic clove, peeled and sliced in half
  • 1 sprig of thyme
  • 1 tbsp of sherry vinegar
  • 350ml of Madeira
  • 350ml of chicken stock
  • 100ml of beef stock
  • 2 tbsp of vegetable oil
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