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Roast quail breast

 

Roast quail breast, poached tomatoes, pecan nut praline shards, confit leg, Gorgonzola, quince apple jam, green sorrel

Quail is a firm favourite in the kitchen and one of Chef “D” favourites to eat as he points out.

“We decided to pair the quail with tomatoes as they are entering into season and they have the most amazing natural flavours imaginable, sweet, tangy, sour, bitter, sharp, natural MSG as I say, I literally walk into the vegetable fridge and eat them like apples”

‘For this dish at the chefs table we added our favourite blue cheese from cremalat and some quince jam as an unexpected combination that actually works.

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