Wild Poultry Green Tea with Cured Quail Breast, Carrot and Leek

Detach the quail breasts from the quail and peel them. Let the water with the curing ingredients boil for 10 minutes so that the flavors pass into the water. Let cool down. Then leave the parched and skinned quail breasts in the brine in the refrigerator for 12 hours. Then rinse the breasts and pat dry.

Juice all but 2 of a bunch of carrots or wash the 2 carrots, peel and cut into fine cubes. Put the carrot cubes in the carrot juice and bring to the boil for 3 minutes. Cooking in its own juice intensifies the carrot taste.

Wash and clean the leeks and cut the lower 5cm into wafer-thin slices.

Bring the carcass of the duck, pheasant and quail, soup greens and all the spices to a boil with water. Cook for 2 hours. Then let it simmer for 12 hours with the lid open. Remove the entire insert with the slotted spoon. Pass through a strainer. Put the clarified soup back in a saucepan, add 5cl Marsala. Let one reduce and try again and again until the desired intensity is reached.

Bring the soup to 80-85 degrees and let the green tea steep in two tea bags for 3-4 minutes. Stir and try again and again, as the tea has to be intense to taste, but must not be bitter. The possibly indicated brewing time is only a guide and will be exceeded based on experience.

Arrange about 1 tablespoon of leek rings and a tablespoon of diced carrots in a glass bowl.

Fry the cured quail breasts with a little fat in a pan with a clove of garlic for 45 seconds on each side. Remove from the pan and cut into 5 mm thick slices.

Put portions of 2 quail breasts each in the glass bowl. Serve.

Put the soup in a glass teapot and pour it at the table as a tea ceremony. Alternatively, the soup can of course also be served completely in the soup plate or bowl.