CAILLE EN DEUX CUISSONS, COING ET HRISSÉ

Serves 2 | Prep/cooking time 2 hrs
INGREDIENTS
  • 4 quail pcs
  • 100g butter
  • 500g duck fat
  • 2 garlic cloves
  • Salt
  • Pepper
  • 2 thyme of Provencesprig

Hrisse cream

  • 200g wheat
  • 100g butter
  • 500ml vegetable
  • broth
  • 500ml quail jus
  • Salt
  • White pepper

Poached & glazed quince

  • 4 thick quince slices
  • 1L water
  • 3 star anise
  • 1 bay leaf
  • 1 cinnamon stick
  • 3 juniper berries
  • 3 cloves
  • 250ml quail jus
  • 50g butter
  • Salt & pepper to taste

Garnish

  • 100g quince jelly
  • White myrtle berries (henbless)
  • Garden cress (rched)
PREPARATION

1. Debone the quails and separate the thighs from the breast.

2. Season the thighs with salt and pepper and confit them in duck fat, one garlic clove with skin and a sprig of thyme.

3. Set aside the breast for pan-frying before service.

4. Cook the wheat in the vegetable broth, the quail jus and the butter. Season with salt and white pepper.

5. Once cooked, mix it until it becomes a hrisseh cream and reserve it for the dressing.

6. In a casserole, poach the quince in water and all the spices mentioned, then glaze them in the quail jus and butter.

7. When serving, pan-fry the quail breast. Allow to rest a few minutes then remove from the pan. Plate by decorating with hrisse cream and the roasted and glazed quince. Add the quail breast and thighs with a few drops of quince jelly and garnish with garden cress and white myrtle.

 

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