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Recipe - Quail breast and leg

Recipe - Quail breast and leg

Recipe - Quail breast and leg

Recipe: breast and leg of quail by Mike Lauer and Sebastian Berbig

1) Cut up the entire quail, remove the breast along with the first wing bone. Chop the remaining bones.

Leg with removed lower bones:

  • 3 white mushrooms (washed), 50 g Shimeji mushrooms
  • Fresh chervil
  • 4 onion potatoes boiled whole
  • 2 quail eggs, boiled, soaked in salted water for three and a half minutes
  • 4 cl Jack Daniels to flambé

Season the quail breast and the leg with salt and pepper. Roast the breast on each side for one and a half minutes and the leg for three and a half minutes. Return the breast back to the pan and add the potatoes, the mushrooms and a large tablespoon of butter. Let simmer for a whole minute basting it with its own juice. Flambé in the pan with Jack Daniels. Spice with savory, thyme and a little lemon zest. Peel the cooked quail eggs and serve them whole on the plate.

Pea puree:

  • 100 g peas
  • 100 ml water, 50 ml cream
  • 1 pinch of baking powder, salt, pepper, nutmeg

Bring the cream and water to a boil, add the peas and the baking powder, cook for 2 minutes, then season. Place the peas in a small, deep dish (e.g. measuring cup) and mix to a fine consistency with a hand blender. Gradually add the pea stock until the desired consistency is achieved.

Pickled red onion:

  • Cut 1 red onion in 1 mm slices
  • 300 ml water
  • 80 ml balsamic vinegar white
  • 1 tbsp. sugar
  • Salt, 3 peppercorns, 1 bay leaf

Boil all the ingredients to achieve a strong sweet-sour broth and then pour contents over the onion slices. When at a boil, pour into a preserving jar and leave to steep for half an hour (tip: the longer they steep, the better they get).

Truffle foam sauce:

  • 1 onion (finely chopped)
  • 1/4 l white wine
  • 100 ml chicken broth
  • 200 ml cream
  • 5 tbsp truffle oil
  • Salt, pepper, a pinch of garlic

Sauté onion in sunflower oil, douse with white wine and reduce. Then add cream, broth and truffle oil, and cook lightly for 5 minutes. Finely mix everything together and press through a fine sieve. When serving, froth the mixture with a hand blender (tip: the sauce should not boil. 60 to 70 degrees C is a good temp for frothing).

Quail Jus:

  • 1/2 carrot
  • 2 small shallots
  • 1/2 yellow carrot
  • 2 tbsp tomato paste
  • 1/2 parsnip
  • 50 g celery
  • 3 cherry tomatoes
  • 1 green onion
  • 1/4 l port wine
  • 1/4 l beef soup
  • 1 squeezed juniper berry
  • 4 peppercorns
  • 1 bay leaf
  • 1 tsp sugar

Roast the quail bones in a pot, cut the vegetables into small cubes and roast them at high temperature. Add the tomato paste and roast for another 2 minutes. Douse with port wine and reduce completely. Add the beef broth and the spices (juniper, pepper, bay leaf, sugar), bring to the boil and cook for 20 minutes (if necessary add water). Salt the sauce at the end and press it through a fine sieve and reduce until it has the desired consistency.

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