Roasted quail on beluga lentil salad in balsamic jus

Ingredients for 4 servings:

• 4 quail(s)
• 4 quail eggs
• 10 cl balsamic vinegar
• 1 tbsp honey
• 80 ml poultry jus
• 200 g beluga lentils (black lentils)
• 1 bunch of chives
• 5 tbsp oil
• 3 tbsp vinegar, light, approx.
• 1 tbsp mustard
• 3 drops of truffle oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Bone the quail breast and legs. Pan-fry them, cook, and let them rest for a while. Season with salt and pepper. Add honey to the pan, deglaze with balsamic vinegar, and top up with jus. Reduce slightly if necessary. Cook the lentils according to the package instructions, drain in a sieve, and cool with cold water. Finely chop the chives. Make a vinaigrette with vinegar, mustard, salt, pepper, truffle oil, and oil. Marinate the lentils in this and add the chives. Score the eggs with a serrated knife, open them, and fry them in a pan until they are fried. To serve: First, arrange the lentils on a plate, garnish with some salad, arrange the poultry on top, pour the jus over it, and place the fried egg on top. Enjoy!