Quail in the woods

Ingredients

Store Cupboard

  • 6 quail eggs
  • 125g of rice flour
  • 50g of flour
  • 2g of rosemary
  • 2g of black peppercorns, crushed
  • 300g of horseradish cream
  • 10g of coarse sea salt
  • 1 sprig of rosemary
  • 18g of salt
  • 12 sheets of feuille de brick pastry
  • 115g of sugar

Bakery

  • 10g of baking powder

Beverages

  • 25ml of vodka
  • 250ml of sparkling water
  • iced water
  • 77.5ml of Madeira
  • 2.5ml of Armagnac
  • 150ml of dry Madeira
  • 150ml of ruby port
  • 75ml of dry white port
  • 50ml of brandy
  • 250ml of sake
  • 250ml of mirin

Speciality Ingredients

  • 60g of black garlic
  • 2g of nitrite salt
  • 100g of white miso
  • 15g of gellan gum type F
  • 2.9g of gellan LT100

Fruit & Vegetables

  • 120g of shallots
  • 50g of shallots, finely sliced
  • 1/2 garlic clove
  • 100g of shallots, finely sliced
  • 3g of garlic, minced

Salad & Fresh Herbs

  • 2g of thyme
  • 12g of chervil, leaves and stems
  • 12g of parsley, leaves and stems
  • 1 sprig of thyme
  • 15g of fresh thyme, sprigs, tied together with string

Dairy

  • 100ml of cream
  • 25g of unsalted butter
  • 300ml of double cream
  • 30g of unsalted butter
  • 240g of egg
  • 300g of unsalted butter, melted
  • 4 tbsp of clarified butter, melted

Fresh Meat

  • 10 quails, heads and entrails removed
  • 300g of chicken bouillon
  • 100g of chicken livers, trimmed weight
  • 6 quails

Oils & Vinegars

  • 25ml of grapeseed oil
  • vegetable oil

Spices & Dried Herbs

  • 2 star anise, crushed

Game

  • 12 quail legs

Delicatessen

  • 300g of foie gras, trimmed weight