Ingredients quail breast
- 5 quail
- 2 tbsp popped amaranth
- 3 tbsp mushroom stuffing:
- Mix the poultry stuffing with the sautéed diced mushrooms and season to taste with salt, pepper and a dash of aged balsamic vinegar.
Preparation quail breast
Separate the quail breasts from the carcasses and cover with a little of the mushroom stuffing. Place the breasts on a buttered tray and cook in the combi-steamer for approx. 6 mins. at 85°C (steam). Leave to rest for a short time and serve with a sprinkling of amaranth.
Ingredients leek
- 1 leek
- 2 tbsp Kuyjo oil
- salt
- cayenne pepper
Preparation leek
Remove the green parts from the leek. Vacuum-pack the white part of the leek with the oil and cook in the combi-steamer for 25 mins. at 100°C (steam). Cut into equal pieces of approx. 2 cm. Lightly salt and season with cayenne pepper.
Ingredients liver mousse
- 150 g pigeon liver (cleaned and soaked)
- 50 g shallot rings
- 50 g butter
- 4 sheets of gelatine (soaked in ice-cold water and squeezed out)
- Madeira
- sherry
- balsamic
- quatre épices
- salt
- pepper
- a dash of oil for frying
Preparation liver mousse
Fry the shallot rings and liver in a little oil. Pour in the alcohol and balsamic. Mix with the butter in the Thermomix to create a smooth mixture and season to taste. Dissolve the gelatine in a little sherry and add to the liver mixture. Transfer the mixture to silicone moulds, freeze and cover with poultry jelly. Store at room temperature.
Ingredients duxelles
- 1 tbsp diced button mushrooms
- 1 tbsp diced porcini mushrooms
- 1 tbsp diced king oyster mushrooms
- 1 tbsp diced chanterelle mushrooms
- butter
- salt, pepper
- aged balsamic
- 1 tsp chopped parsley
- 1 tsp demi-glace
Preparation duxelles
Sweat the diced mushrooms in a little butter and season to taste with the remaining ingredients.
Ingredients vin jaune sauce
- 20 g shallots
- 10 g celery
- 10 g leek (white part)
- 50 g mushroom offcuts
- 1 tbsp butter
- 1 tbsp crème fraîche
- 300 ml chicken stock
- lemon juice
- 100 ml vin jaune
- salt, pepper
Preparation vin jaune sauce
Finely chop the vegetables and sauté in the butter along with the mushroom offcuts. Season and pour in the vin jaune. Reduce by half the amount and top up with the stock. Simmer gently for approx. 30 mins. Pass through a sieve and mix with the crème fraîche. Season to taste with vin jaune and lemon juice.
Ingredients tuile
- 55 g tempered butter
- 50 g sugar
- 55 g egg white
- 45 g flour
Preparation tuile
Mix all of the ingredients with the dough hook. Leave to cool, then spread in a silicone mould and bake in the oven for 3 mins. at 200°C. Remove from the mould while still warm and bend into the desired shape.
Other ingredients
- a little herb salad
Position the duxelles on the plate using a ring-shaped cutter. Place the quail breast on top. Plate up the leek to the right and top with the tuile, liver mousse and salad. Drizzle the vin jaune sauce on top and serve.