Pan-fried quail with black pudding, roast fennel and orange
Pan-fried quail breast on onion soubise, pan-fried quail
legs stuffed with black pudding with roast fennel and
orange
Recipe by Chris Badenoch
Tested Debbie Dalgliesh
1 fennel, quartered
1 1/2 cups milk
50g butter plus 150g for quail
3 shallots
2 onions, sliced
Olive oil
2 quail
1 blood sausage, cut into small rectangles
1 orange, peeled and segmented
Chervil, leaves to serve
1. Pre heat the oven to 180 degrees C.
2. Line a baking tray with baking paper; place the fennel on the
tray, drizzle with olive oil, season and place in the oven to roast
for 30-40 minutes.
3. Place shallots in a saucepan, add the butter, cover with water
and place over a medium heat to simmer until soft.
4. Heat another saucepan over medium heat; add the olive oil,
remaining butter and onions and sweat for 8-10 minutes, season.
Place a circle of baking paper over the onions and place on a lid,
continue to sweat the onions for another 30 minutes.
5. Cut the legs from the quails, remove the thigh bone, scrape the
meat from the bone and create a pocket between the bone with the
skin, retain crown. Insert a rectangle of black pudding in the
pocket of each of the quail legs.
6. Heat a frying pan over a medium-high heat, add the butter, when
the butter starts to foam add the quail crowns, cook for 3-4
minutes, browning all over, basting with spoonfuls of butter whilst
cooking, take out and set aside to rest.
Add the quail legs to the frying pan and cook
for 3-4 minutes until browned all over and cooked through. Remove
and set aside.
7. Combine the sautéed onion and the shallots in a bowl,
using a stick blender, blend into a puree, season with salt and
pepper.
8. Slice the breasts from the quail crowns.
9. Arrange the breast and quail legs on a plate, spoon a spoonful
of the onion soubise to the side and place some roast fennel with
orange segments to the other, top with chervil leaves to
serve.
