HUNGER FOR THE WILD
Roasted Quail w/ Cranberry Stuffing, Duck Fat Potatoes, Lardons and Wild Mushrooms
Serves 8: As A Light Lunch Course
Step 1 Cranberry Stuffing
- 150gms Bacon (Fine dice)
- 1 Cup Celery (Fine dice)
- 2 Cups Onion (Fine dice)
- 1 Cup Carrot (Fine dice)
- ½ Tbl Garlic (Minced)
- 1 Tbl Dried Sage
- 1 ½ Tbl Fresh Thyme (Finely Chopped)
- 2 Fresh Bay Leaves
- ½ Cup Dried Cranberries
- ¼ Cup Brown Sugar
- Pinch Chili Flakes
- 1 Cup Apple (Peeled cored and diced into small cubes)
- 2 Cups Chicken Stock
- 50gms Butter
- 3 Cups Day Old Bread - cm dice (something like a baguette)
- 1 ½ Cup Bread Crumbs
- Salt and Pepper
In a good sized saucepan add a little cooking oil and place on medium heat. Once hot add the bacon and cook until golden. Now add the celery, onion and carrots along with the sage thyme and bay leaves.
Sweat the vegetables and herbs for 10 - 15 minutes then add the dried cranberries, brown sugar and chili flakes.
Cook for another 5 minutes then add the chicken stock and butter. Stir and cook for another few minutes before folding in the day old bread and bread crumbs.
Season with salt and pepper to taste, remove from the pan and cool before refrigerating.
Step 2. Duck Fat Potatoes
- 3 Cups Rendered Duck Fat
- 1.5 kg Potatoes - Victoria/Agria or similar
Pre heat the oven to 180 degrees.
Heat the fat up in a saucepan to hot then pour into a roasting pan.
Peel the potatoes then cut into disc's about 1 cm thick.
Submerge the potato rounds in the duck fat, them cover the roasting tray with tin foil and place in the oven. Cook for 30 - 40 minutes until soft through.
Remove the pan from the oven and carefully remove the duck fat potatoes. Keep refrigerated until required.
* Keep Duck fat in the fridge to use again and again.
Step 3. Lardons and Wild Mushrooms
- Cooking Oil
- 400gms Cured & Smoked Bacon Belly (Or bacon)
- 500gms Wild Mushrooms
In a sauté pan or similar add a little cooking oil then cook the lardons until golden. Remove from the pan then cook the mushrooms in the rendered bacon fat. Add back the lardons once the mushrooms are cooked and toss together.
Step 4 Cooking, Plating and Serving.
- 16 x Quail
- Cranberry Stuffing
- Duck Fat Potatoes
- Lardons and Wild Mushrooms
- Mizuna, Rocket or similar
- Walnut Oil
- Apple Syrup.
For the quail, it's up to you. Three options... One, cook them whole as they come. Two, take some scissors and split them down the centre and butterfly them, bone in. Finally three, split them down the centre, carefully remove the bones, mold them around the stuffing and stitch them up with a toothpick. Whatever way they will be great.
Roast them in a hot oven until cooked, about 15 minutes max as they are very small.
Heat the stuffing up in an oven proof dish until hot through... hold.
For the potatoes, sauté them in a hot pan until golden.
Warm through the lardons and mushrooms.
To plate, place some potato rounds in the centre of each plate and top with some of the stuffing. Next add your Quail. Take the lardons and mushrooms and disperse them around each plate. Add a few mizuna or rocket leaves, drizzle a little walnut oil and apple syrup over and you're all set! Serve!
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