Ingredients
(Serves four)
6 Quails
Chicken stock
Bouquet Garni
2 bunches spring onions
Butter
1 clove garlic, crushed
2 bay leaves
Salt and pepper
6 baby carrots
Classic Vinaigrette
10 petite onions
Nutmeg
Method
Poach the quails for two minutes in gently simmering chicken stock infused with a bouquet garni. Remove and rest. Using the whites of the spring onions, slice finely then place in a pan with butter,garlic,herbs and seasoning. Add stock to make an emulsion and cook until just tender. Sous-vide the carrots with vinaigrette and boil for four minutes, then plunge into iced water to cool. Slice finely. Peel the onions and cut in half. Colour gently in oil and finish cooking by adding a little chicken stock. Pan-fry the quails until medium rare, leave to rest then take off the bone and trim. Place three quail breasts on a bed of onion fondue, surrounded by five petite onion halves. Top the quail breasts with pickled carrots and a grating of nutmeg. Dress at the table with light quail jus made from the legs.
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