Quail strudel with truffle


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  • 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
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
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
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
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
Lay out the quail breasts. Peel back the fillet but don’t remove completely
Next, season the quail breasts lightly with salt and pepper, and spread a thin layer of chicken mousse onto both breasts
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
Add another layer of chicken mousse, then add the seasoned foie gras. Add another layer of chicken mousse
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
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
Once baked, let it rest for 10 minutes. Cut off the ends and then slice in half to give 2 portions
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
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
To plate, serve the quail with the simple Madeira sauce immediately
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