Recipe details

Quail Trilogy to Cantaloup Emulsion

Ingredients :

- 4 Quails

- 6 Dried Prunes

- 200 ml Porto

- 6 Quail Eggs

- 1 Cantaloup

- 100 ml White Wine Vinegar

- 50 ml Honey

- 200 ml Olive Oil

- Duck Grease

- Mesclun (Mixed Green Salad)

Preparation :

To bone Quails by leaving joined by the middle the two supremes.

For the thighs, conserve only the bone of the drumstick, to preserve this in the duck grease.

With the breast, confectionned a balotin.

To rol and put on the middle dried prunes that you have rehydrated with Porto. Salt and Pepper.

Roll and Wrap (on plastic film), to steam (approx. 8 minutes). Keep it on refrigerator.

On water with vinegar, to cook the quails eggs.

Remove the shell and cool. On the cantaloup, to make pearls. Put the rest of the cantaloup on the "mixer" with honey and vinegar.

After this, emulsionned with Olive Oil.

To cut the balotin, to cool the thigh and cut the eggs on two parts.

Arrange up with Mesclun and cantaloup pearls, and add emulsion on this.

Comments :

Chef, Auberge des Peupliers