PARTNERS
Pan roasted quail duck fat carrot and sorrel
- CourseStarter
- Preparation2h
- Difficultyeasy
- Gamequail
- Calories100 - 300
- ActivityM 27’ F 37’
- Persons4
Ingredients
N 4 quail, spatchcocked
N 6 carrots
mL 500 carrot juice
N 3 tsp pimentón de la Vera (smoked paprika)
N 1 tbsp ground cumin
N 1 clove garlic, minced
N 1 splash extra virgin olive oil
N 2 tbsp of duck fat
N1 tsp cumin seeds
N 8 sorrel leaves
Preparation
- Clean the quails and cut them in half. Season the quail liberally with salt and pepper. Sear them and season liberally with salt and pepper.
- Make a marinade by mixing the pimentón with the cumin, minced garlic clove and oil. Coat the quail in the marinade.
- Cook 300 g of chopped and peeled carrot in the carrot juice until it is very soft. Strain the carrots and reserve the juice. Blend into a puree, and adjust consistency by adding the juice back to the puree. Adjust seasoning with salt.
- Meanwhile, cut the remaining carrots in half lengthwise. Gently cook the carrot halves in the duck fat with the whole cumin seeds until just cooked. This works well sous vide or could be done in a shallow tray in a medium-hot oven 180 °C (356 °F).
- Preheat the oven to 200 °C (392 °F), cook the quail on a hot pan for about 2’ each side, then finish for 3’ in the oven. The meat should be just cooked through – use a digital thermometer to test the temperature close to the bone, and it should be 60 °C (140 °F) at the thickest part. Rest the birds for 5’.
- To serve, spoon the carrot puree onto the plate, dress the sorrel with olive oil and salt. Lay a duck fat carrot on the plate and arrange the quail on top of the carrot. Drizzle the resting juices from the quail back over the meat.
Other
ChefDariush Lolaiy
Wine CouplingSicilia DOC Chardonnay
Other Info Kcal 295* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg. This dish has delicious sweetness in the carrot and carrot puree, beautifully complimented by the light, nutty quail meat.
