John Myers
Quail Breasts in Blackberry Brandy Chocolate Sauce (Jörg Glaubig)
The perfect quail breasts in blackberry brandy chocolate sauce (jörg glaubig) recipe with a picture and simple step-by-step instructions.
- 300 g Celeriac fresh
- 16 Pc. Quail breast
- 1 bunch Sprigs of thyme
- 150 g Blackberries
- 5 Pc. Shallots
- 1 kg Boletus
- Vegetable oil
- 300 ml Milk
- 150 g Butter
- 200 ml Cream
- 200 ml Brandy
- 200 ml Port wine
- 300 ml Wild fund
- 200 g Blackberry jelly
- 50 g Dark chocolate
- 20 g Nut and nougat bars
- 100 g Clarified butter
- 1 bunch Rosemary sprigs
- 50 g Coriander seeds
- Salt
- Pepper from the grinder
- Sugar
- Peel and dice the potatoes and celery and cook in salted water until soft. Peel and dice the shallots and sweat in oil until translucent. Deglaze the whole thing with brandy and let it reduce. Then pour in the port wine and the game stock and let it reduce. Meanwhile, heat the milk and cream for the puree. Mash the potatoes and celery and mix with the milk-cream mixture and butter. Season the whole thing with salt. Stir in the dark chocolate, nougat and blackberry jelly into the sauce, add the thyme sprigs and reduce again a little. Finally add the fresh blackberries and warm them over low heat. Fry the pheasant breasts in clarified butter, season with salt and pepper and leave to rest warm. Clean the boletus, cut into slices and sweat in the remaining clarified butter. Finely chop the rosemary, pour over it and season everything with salt and pepper. Arrange and serve everything.
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