Pan-Roasted Quail, Herbs and Fried Egg
- COOK TIME: 3 Hours
- PREP TIME: 4 Hours
- DIFFICULTY: Medium
- SERVES: 4
- 4 quails
- transglutaminase, for dusting
- 4kg water
- 400g of salt
- 40g of rosemary
- 25g of thyme
- 4 bay leaves
- 25g of garlic
- 8g of black peppercorns
- 250g of ceps, frozen and chopped
- 1 shallot, sliced finely
- 100g of butter
- 75ml of double cream
To confit the legs
- 8 quail legs
- flour, seasoned with salt
- 1 eggs, beaten to make eggwash
- 1 handful of panko breadcrumbs
- 2 ceps, cut in half
- 1 knob of butter
- 4 quail eggs
- 1 dash of oil
- mixed leaves
- wood sorrel
Recipe courtesy of Paul Welburn from www.greatbritishchefs.com
- First, make the brine. Combine the water, salt, rosemary, thyme, bay leaves, garlic and peppercorns in a large saucepan and heat until the mixture starts to boil. Take the pan off the heat, allow the brine to cool, then transfer to the fridge to chill.
- To prepare the quails, trim off the legs, then carefully cut the breasts away from the rest of the carcass, keeping the skin that joins them intact. Although a difficult skill to master, leaving the pairs of breasts joined in this way makes them much easier to cook.
- Submerge the quail breasts and legs in the chilled brine and leave to soak. Remove the breasts after 40 minutes and the legs after 1 hour. Rinse the brined meat thoroughly in cold water.
- Place one pair of breasts skin-side down on a sheet of cling film and cover with a dusting of transglutaminase. Starting at one edge, neatly roll up the meat into a sausage shape and wrap tightly in cling film. Repeat with the remaining pairs of breasts, then chill in the fridge for as long as possible (3 hours minimum).
- Taking the quail legs one at time, carefully cut out and discard the thigh bone. Roll the thigh meat around the joint-end of the drumstick bone, then push the bone through the skin to secure the thigh in place. French-trim the other end of the drumstick bone. You should end up with a lollipop shape.
- Preheat the water bath to a temperature of 85⁰C.
- Wrap the legs tightly in cling film and seal in a vacuum bag using a chamber sealer.
- Place the bag in the water bath and leave to cook for 2 hours. Immediately after cooking, submerge the vacuum bag in iced water and leave to set.
- When you are ready to cook the quail breasts, preheat the water bath to a temperature of 65⁰C.
- Seal the rolls of breast meat in a small vacuum bag, place in the water bath and leave to cook for 20 minutes, then set aside.
- For the cep purée, lightly sauté the sliced shallots in the butter. Stir in the chopped ceps and sweat over a medium heat until soft. Season to taste, then pour in the cream and bring to a gentle boil. Simmer until thickened.
- Purée the cep and cream mixture in a blender, then strain through a fine sieve and set aside.
- Preheat the deep fryer to a temperature of 150⁰C.
- Take the quail legs out of the vacuum bag and carefully unwrap the cling film. Roll the legs in flour, then in eggwash, then in Panko breadcrumbs and place the deep-fryer. Cook until golden brown and crispy.
- Unwrap the rolls of quail breast, place in a hot roasting pan with a dash of oil and cook until golden brown. Leave the meat to rest for a minutes before serving and reserve the juices from the roasting pan.
- To cook the ceps, melt the butter in a saucepan, add the ceps and sauté until golden.
- Crack the quail eggs into a frying pan with a little oil and cook to your liking.
- To serve, carve the rolls of quail breast into slices and divide between 4 plates. Add 1 quail leg to each plate and top with a fried quail egg and a cep. Finish the plate with a few dots of cep purée, a garnish of mixed leaves and wood sorrel and a spoonful of the quail juices from the roasting pan.