Norfolk Quail and Egg with Roasted Apple Puree, Slow Cooked Celeriac and Watercress by Oli Williamson, Sous Chef at Roger Hickmans Restaurant, Norwich.

Serves: 4 adults

  • 4 Norfolk Quail and Eggs
  • 3 Granny Smith Apples
  • 1 Small Celeriac
  • 12 Sprigs Fresh Watercress
  • 1 Jar Duck Fat
  • Sprig Thyme
  • Pinch Sugar, Salt
  • 75g Butter
  • Pinch Celery Salt
  • 20ml Good Quality White Wine Vinegar

First prepare the quail by removing the legs, wishbone and winglets.

Confit the legs in the duck fat with a sprig of thyme and pinch of salt for around 3 hours at 130C, once cooked remove the lower bone while warm and discard, chill the legs.

Whilst the legs are cooking peel the Celeriac, cut 1/3 off the bottom of it and put aside. Roast the large piece in a tray with a pinch of salt, sprig of Thyme and 50g butter at 180C for about 40 minutes turning every 10 to achieve even colour, keep warm.

Quarter 2 of the apples and roast in a 180C with a sprig of thyme, pinch of celery salt, and spoon of rapeseed oil for 25-30 minutes until caramelised. Once cooked blend with 25g butter and pass through a fine sieve.

Then boil the quail eggs for 2 minutes 10 and refresh in ice water. Carefully peel and set aside.

Cut the Celeriac into a long rectangle and peel. (Put these thin rectangles into a gastrique of pinch salt and sugar, 20ml vinegar and water and leave to pickle).

Season the Quail crown with the celery salt and roast in a pan to colour each side then cook for 4 minutes in a 180C oven, then rest for a further 4 and carve breasts off the bone.

Whilst the quail is cooking pannè your eggs in flour, egg wash, breadcrumbs, and cut 1/2 your remaining apple into batons.

To Finish

Deep Fry Quail Egg

Crisp up legs and a few triangles of the roast celeriac in a hot pan, season.

Season Breasts with celery salt.

Plate up as desired, we swipe the apple puree and assemble the leg, breast, egg and roast celeriac on top, pickled celeriac, apple batons and watercress placed on top of that.