Quail with port and eshallot sauce, carrot puree and macedoine potatoes
Quail with port and eshallot sauce, carrot puree and
macedoine potatoes
Serves 2
Recipe by Justine Schofield & Lucas Parsons
Tested by Kirsten Jenkins
2 quail, trimmed
4 eshallots, finely sliced
1 cup ruby port
125ml veal glaze
220g jar duck fat
5 kipfler potatoes, peeled, 2cm cube
2 carrots, peeled and grated
20g butter
1 tbsp chervil leaves, to serve
1. Preheat oven to 180 degrees C. Remove skin from one quail,
being careful to keep it in one piece. Place skin on small oven
tray, drizzle with oil, cook for 20-25 minutes or until crisp,
halve.
2. Tie legs of both quails using kitchen string. Heat oil in a
frying pan over high heat. Add both quails, cook 3-4 minutes each
side or until evenly browned. Remove from pan, add eshallots, cook
4-5 minutes or until softened. Return quails to pan, adding port
and veal
glaze. Reduce heat, place lid on pan and braise
for 20-25 minutes. Remove quails from pan, discard string, cut each
in half.
3. Meanwhile, heat oil and 20g duck fat in a frying pan over high
heat. Add potatoes, cook for 10-15 minutes, adjusting heat as
necessary.
4. Heat remaining duck fat in a small saucepan over medium heat,
add carrot, cook until tender. Strain. Using a stick blender, blend
carrot with butter, until smooth. Season to taste.
5. To serve, place 2 halves of quail on one side of plate, and the
remaining on the opposite side. Top with eshallot reduction and
quail skin. Place spoonful of puree alongside, scatter with
potatoes and chervil leaves.
