-
Honey and soy roasted quail
- Prep time:
- 25 mins
- Cook time:
- 2 hrs 50 mins
- Serves:
- 4
Jason Atherton makes a stylish quail dish with foie gras and spiced pear chutney
Tips and suggestions
- Cooks Tips...
- store any leftover chutney in a sterilised jar in the fridge.
Ingredients
For the pear chutney
- 750 g Williams pears, peeled and diced
- 125g Onions, finely chopped
- 125g sultanas
- 200g Ginger, chopped
- 2 Oranges, juice and finely grated zest
- 300g Sugar
- 1 pinch Salt
- 1 pinch ground Cinnamon
- 1 pinch grated Nutmeg
- 300ml white wine vinegar
- 250g Tomatoes, chopped
For the quails
Method
1. For the pear chutney: put all the ingredients except the tomatoes in a pan, bring to the boil and simmer for about 2 hours until it has the consistency of marmalade. Add the tomatoes cook for a few minutes more. Turn off the heat and leave to cool to room temperature.2. For the quails: preheat the oven to 200C/gas 6.
3. Take off the breasts and legs from the quails and set aside in the fridge. Chop the carcass and roast in the oven for 10-12 minutes, until browned.
4. Use the browned bones to make the sauce. Put them in a deep saucepan with a knob of butter and the shallots, garlic and herbs. Brown all the ingredients over a medium-high heat. Add the wine and Madeira and reduce to a glaze. Add the soy sauce and the honey and reduce again. Finally add the 2 stocks and simmer for 15-20 minutes until reduced to a rich sauce consistency. Pass through a sieve.
5. Bring a pan of water to a simmer and gently poach the quail breasts for 3-4 minutes, or until cooked through.
6. Season the quail legs and pan-fry along with the foie gras in a little butter until golden brown. Add the breasts to the pan and warm through again before serving.
7. Serve the quail, foie gras and chutney with a drizzle of the sauce and garnish with borage.










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