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Рецепт Stuffed Quail With Wild Rice, Foie Gras And Mushrooms

by Global Cookbook

Ингредиенты

4 x Quails     Oil, butter, goose fat     Salt and pepper     Port, Cognac 90 gm Wild rice 120 gm Raw foie gras 150 gm Fresh cepes, sauteed in butter 2 x Shallots, finely chopped 2 Tbsp. Minced parsley 1 Tbsp. Minced rosemary, chervil, chives 4 x Spices     Salt and pepper     Quail bones 4 x Shallots, finely chopped

1 1/2 dl Port 5 cl Cognac 2 1/2 dl Brown veal stock 20 gm Butter     Salt and pepper 800 gm Potatoes, cooked in their skins 100 gm Butter 2 Tbsp. Minced parsley 2 Tbsp. Chopped chives 150 gm Fresh cepes or possibly chanterelles 2 x Shallots, finely chopped 1 Tbsp. Minced fines herbs     Salt and pepper

Инструкции

1. De-bone the quails, without opening up, starting from the front. Remove the rib cage and the back only, leaving the wing and leg bones. Reserve the bones for the sauce. Season the quails and marinate in some Port and Cognac.
2. For the stuffing, cook the rice in white stock for 30-40 min. Quickly saute/fry the foie gras in slices. Cold, then cut into cubes. Saute/fry the cepes in butter then add in the chopped shallot and minced parsley. Gently mix together the ingredients. Stuff the quails and close.
3. Brown the quails in oil and butter. Roast in the oven at 200C for about 10 min, basting often. Once cooked, transfer the quail to a plate and deglaze the pan.
4. For the sauce, chop up the bones and colour. Add in the shallot and cook without colouring. Deglaze the pan with Cognac and reduce. Add in the Port and reduce in volume by half. Add in the veal stock and rosemary. Leave to cook for 45 min over low heat. Strain through a fine strainer. Reduce till slightly syrupy in consistency. Season then mount with butter.
5. To prepare the potatoes, cook the potatoes with their skins in salted water. Peel then finely crush with a fork, mixing in the butter at the same time. Add in the minced herbs. Mould the potatoes in a blini pan. Colour over low heat for about 5 min. Turn over and colour the other side.
6. Saute/fry the mushrooms in oil. Add in the butter then the chopped shallots and finally the minced herbs.
7. To present, place a potato round in the centre of each plate. Place the quail on top. Sprinkle the mushrooms around and then pour the sauce around.

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