Honey and soy roasted quail

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.

Cook's note: store any leftover chutney in a sterilised jar in the fridge.

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Ingredients

For the pear chutney

750g 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

5 Quail
Butter, for frying
2 Shallots
1 garlic clove
1 sprig Thyme
1 bay leaf
1 glass White wine
1 glass Madeira
4 tsp Soy sauce
4 tsp clear honey
200ml chicken stock
200ml veal stock
4 x 50g portions Foie gras
borage, to serve

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