Quail strudel with truffle

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Phil Carnegie presents a novel way to serve quail: neatly encased in crisp pastry with a gorgeous Madeira jus. This is an exquisite quail recipe conjuring up brilliant flavours of autumn, with delicious Granny Smith apples, truffle and mushrooms. This recipe involves a good amount of preparation, so be sure you have all the ingredients and necessary equipment to make this rich quail pastry

First published in 2015

Ingredients

Metric

Imperial

Quail

Apples

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

Equipment

  • Food processor or blender
  • Fine sieve
  • Muslin cloth
  • Wide sauté pan
  • Paper

Method

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
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
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
6
Next, season the quail breasts lightly with salt and pepper, and spread a thin layer of chicken mousse onto both breasts
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
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
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
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
First published in 2015

Phillip Carnegie comes from a family of chefs - his brother worked in kitchens and his mother prepared food for a nursing home in a village near Alford, where he grew up

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