Quails again as main course or use a poussin , filled with foie gras

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Spice rub crusted quail, frothy sauce, Puy lentils
4 quails (boned out)
4 large sage leaves
4 pieces of foie gras, or terrine 5 spice mixture
4 pieces’ star anise
2 pieces of cinnamon
4 teaspoons fennel seeds
4 teaspoons fenugreek seeds or coriander
1 teaspoon cumin seeds
120ml honey
60ml soy sauce
Lay a piece of sage on the quails, lay here on top a walnut sized piece of foie gras or a piece of game terrine.Fold the leaves over and place in the center of the boned out quails. Reshape the quails and secure with wooden sticks Wrap the quails in a little pig’s net (caul)
Heat a heavy based frying pan break the anise and cinnamon into pieces. Add the spices to the pan and roast without allowing to burn. As the seeds begin to pop turn the mixture onto a plate. Grind the herbs down in a coffee grinder and keep in a dry place in a sealed jar. You may use any other combination you wish to or buy Chinese five spice powder. Dust the quails with the spices and fry in a little olive oil and butter very carefully, place in a roasting tin and spoon over a little honey mixed with a little soya sauce Bake in the oven at 200c for 20- 25 minutes
Frothy Creamy sauce
2 egg yolks
a little white wine
1 1/2 dl strong chicken stock
1 dl cream
A little foie gras
Beat the egg yolks with the wine in bowl. Add the stock and place over a pan of hot water, beat well until the mixture becomes very frothy, mix the foie gras with the cream in a small pan, allow to become warm, gradually whisk into the sauce. Season to taste. Serve the quails on a bed of Puy lentils, froth up the sauce, skim of the froth and spoon over the quails.
625 g of Puy lentils or other sort
75 g duck fat
2 onions finely chopped
125g bacon cut into small squares
250g small white onions
2-3 celery stalks
75 g carrots
3 cloves of garlic
Method: Wash the lentils and soak for 1 hour in water. Heat a pan with a thick bottom and melt the duck fat. Fry the onion and bacon for 5 minutes. Add the small white onions and fry until they begin to color Add the lentils (without there soaking water).Add a little water or stock if necessary until the lentils are just under the water. Bring to the boil remove any scum add the vegetables, cover the pan and allow to cook slowly. Season to taste with salt and pepper.

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