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Pan-roasted quail, herbs and fried egg

Pan-roasted quail, herbs and fried egg

PT2H45M

PT4H

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1
To begin, prepare the quails. Remove the quail legs and set aside. Remove the breasts but leave them attached to the skin in one piece – this is tricky but once mastered it makes cooking easier later in the recipe
  • 4 quails
2
Add all of the brine ingredients to a large saucepan and bring to the boil. Remove from the heat and chill the brine
  • 4kg water
  • 400g of salt
  • 40g of rosemary
  • 25g of thyme
  • 4 bay leaves
  • 25g of garlic
  • 8g of black peppercorns
3
Brine the breasts for 40 minutes and the legs for 1 hour
4
Wash the breasts and legs under cold water and lay out the breasts skin-side down on a work surface. Dust with the transglutaminase and roll up in cling film tightly to create neat cylinders. Allow to set in the fridge for at least 3 hours (ideally longer if possible)
  • transglutaminase, for dusting
5
Remove the thigh bones from the quail legs and French-trim the leg bones. Fold the thigh over the bone and pierce the skin to create a lollipop shape
  • 8 quail legs
6
Preheat a water bath to 85°C
7
Roll and tie the legs in cling film so they keep their shape. Place in a vacuum bag, seal in a chamber sealer and cook in the water bath for 2 hours. Plunge into iced water to set
8
Preheat a water bath to 65°C
9
Once set, place the quail breasts in a small vacuum bag, seal, and cook for 20 minutes
10
To make the cep purée, sweat the shallots down in the butter, add the chopped ceps and cook over a medium heat to soften. Season, add the cream and reduce the cream until thickened
  • 1 shallot, sliced finely
  • 100g of butter
  • 250g of ceps, frozen and chopped
  • 75ml of double cream
11
Transfer the mixture to a blender, blitz until smooth and pass through a fine sieve
12
Preheat the deep fryer to 150°C
13
Remove the quail legs from the bag and cling film. Dust them first in flour, then dredge in egg wash and finally roll in the breadcrumbs to coat. Deep-fry until golden
  • flour, seasoned with salt
  • 1 egg, beaten to make eggwash
  • 1 handful of Panko breadcrumbs
14
Remove the breasts from the bag and roast in a hot pan until golden-brown. Allow to rest before carving and serving
15
Fry the halved ceps in butter until golden brown. In a separate pan, fry the quail eggs in a dash of oil
  • 2 ceps, cut in half
  • 1 knob of butter
  • 4 quail eggs
  • 1 dash of oil
16
To plate, carve the quails and arrange on the plate with the legs. Place the egg on top of a piece of quail and a piece of cep to the side. Pipe dots of the cep purée around the plate, garnish with leaves and drizzle over the pan juices from roasting the quail
  • mixed leaves
  • wood sorrel

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Ingredients

Metric

Imperial

Quail

  • 4 quails
  • transglutaminase, for dusting

Herb brine

To confit the legs

Cep purée

Ceps

Quail eggs

To serve

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