Name: Mosaic of quail and foie gras with trompettes, pistachio, quince and carrot
Total time: 2 h 20 min
Ingredients: 1l chicken stock; 1 bay leaf; 2 sprigs of fresh thyme; 4 black peppercorns; 1 garlic clove, bashed; 4 quails; 500g of foie gras, cut into 1cm slices; 50g of trompette mushrooms, roughly chopped; 1 knob of butter; 50g of shelled pistachios; 4 heritage carrots, a mix of white, red and orange, peeled until 2cm in diameter; 1 bunch of flat-leaf parsley, leaves picked; 1 quince, peeled, cored and cut into 1cm pieces; 500ml of red wine, good quality; nasturtium leaves, to garnish (optional); sea salt; freshly ground black pepper; olive oil

Mosaic of quail and foie gras with trompettes, pistachio, quince and carrot

by Galvin brothers

Ingredients

Store Cupboard

1l chicken stock
4 black peppercorns
50g of shelled pistachios
sea salt

Salad & Fresh Herbs

1 bay leaf
2 sprigs of fresh thyme
1 bunch of flat-leaf parsley, leaves picked
nasturtium leaves, to garnish (optional)

Fruit & Vegetables

1 garlic clove, bashed
50g of trompette mushrooms, roughly chopped
4 heritage carrots, a mix of white, red and orange, peeled until 2cm in diameter
1 quince, peeled, cored and cut into 1cm pieces

Fresh Meat

4 quails

Delicatessen

500g of foie gras, cut into 1cm slices

Dairy

1 knob of butter

Beverages

500ml of red wine, good quality

Spices & Dried Herbs

freshly ground black pepper

Oils & Vinegars

olive oil