Quail and Foie Gras Praline with Plum Chutney

Quail chocolates

1. For the quail pralines, briefly blanch the spinach and soak in ice water. Lay out on kitchen paper and pat dry.

1. Shape the foie gras parfait into five balls about 2 cm in diameter and place a piece of truffle in the middle of each ball. Now cover the foie gras balls with one or two layers of spinach.

1. Cut up the quail, cut off the legs and set aside (for the quail cherries). Release the quail breasts, remove skin and bones and set aside. Remove the carcasses, clean them and prepare them for the quail sauce.

1. For the farce, lightly freeze the chicken breast meat and puree it together with 1 teaspoon of salt and the egg white in the mixer until it binds, now add the cream, pepper and parsley and continue pureeing briefly.

1. Thinly plate the quail breasts between two freezer bags, season with salt and pepper and spread thinly with the farce. Now place the foie gras ball in the middle and wrap the quail breast around it. With the help of cling film, wrap the resulting balls individually and tie them. Make sure that the balls are tightly packed and that there is no air in the packaging.

1. Cook the pralines in a sous vide water bath at 75 ° C for 15 minutes (alternatively in a steam oven). Then let the pralines cool down.

1. Melt the butter and make a light roux with the flour, add milk, add agar agar, salt, pepper and nutmeg and bring to the boil for 2 minutes.

1. Unpack the cooled pralines, cut a stand and place on a wire rack. Glaze the pralines with the bechamel sauce and decorate with strips of crema di balsamico. Chill the pralines until ready to serve.

Quail cherries

1. For the quail cherries, shape the quail legs (from the quail pralines) into small cherries. To do this, loosen the meat from the thighbone and slide it back and remove the thighbone.

1. Now loosen the meat from the lower leg bone and push it back. Use a pair of pliers to pull out the tendons that have become visible. Shorten the lower leg bone a little and stick the tip through the opposite skin pocket, so that a small packet in the shape of a cherry is created.

1. Make a marinade out of the soy sauce, ginger, lemon juice, lime leaf, maple syrup and the spices and marinate the quail cherries in it for at least three hours.

Quail sauce

1. For the quail sauce, chop the carcasses and fry them in peanut oil, coarsely dice the meat cuts of the quail and the onion with skin and a piece of carrot and roast with it.

1. Now add the tomato paste and sugar, toast briefly and deglaze with a little white wine. Let the white wine reduce completely and then pour in some white wine again and let it reduce.

1. When all the wine is used up, add water. Add a small piece of celery and leek, as well as thyme, bay leaves and soy sauce. Let the sauce cook for about 1.5 hours with the lid open. Then strain the sauce and thicken with flour butter.

Plum chutney

1. For the plum chutney, add the brown sugar with a little olive oil to the pan and let it caramelize. Peel and dice the shallot and add to the caramel, let it become translucent.

1. Peel the ginger, dice finely and add. Stone the plums, cut them into cubes and add them as well. Let sauté briefly and deglaze with the red wine vinegar.

1. Season to taste with salt, pepper, curry and cayenne pepper. Let the chutney simmer on low heat for about 30 minutes and let cool before serving.

brioche

1. For the brioche, heat the milk lukewarm, dissolve the yeast in it and make a pre-dough with some of the flour, let it rise for 20 minutes.

1. Now add the remaining flour, the two egg yolks, melted butter, sugar and a pinch of salt and work into a smooth dough.

1. Grease a small cake tin and pour in the batter. Let the dough rise for another 30 minutes. Then brush the dough with a mixture of egg yolks, sugar and cream.

1. Bake the brioche at 170 ° C for 20 minutes and allow to cool. Before serving, cut the brioche into slices and fry them in butter.

Serving

1. To serve, cut the pralines in half with the help of a warm knife and arrange on the plate. Pour a little quail sauce on each. Put the chutney on the plates and place the quail cherry on top and garnish with pistachio and cress. Serve the fried brioche on a separate plate.