Thank you to Alan Paton and Lauren Sparrow at Stoke by Nayland for this recipe for Norfolk Quail with garlic flan and celeriac remoulade.
“We started using Norfolk quail last year and were immediately impressed by its amazing quality and flavour.” Alan Paton
1 quail gives 2 portions as a starter or 1 main course.
Serves: 8 adults, as a starter course
Quail leg cooking mix
- 1 block butter
- 1 sprigs rosemary
- 1 sprigs thyme
- 1 sprigs parsley
- 1 tsp black peppercorns
- 6 juniper berries
- 4 all spice berries
- 1 cinnamon stick
- 2 cloves garlic
- 2 eggs
- 2 egg yolks
- ½ pint double cream
- 1 bulb garlic
- ½ celeriac (peeled, thinly sliced on mandline and julienned)
- 2 tsp wholegrain mustard
- 20g crème fraiche
- 20g mayonnaise
- ½ bunch chives
- 8 quail eggs
- 6oz of sausagemeat
- Flour, beaten eggs and panko breadcrumbs
Remove the legs and breasts from the quail in exactly the same way as you would a chicken, try and leave the wing bone on the breast so you can clean and trim for presentation
Chop up the bones and roast in a pan with a little onion, carrot, celery and leek.
Once browned add a teaspoon of tomato puree then cook out for two minutes, deglaze the pan with 4fl oz of madeira. Let this reduce by half then just cover over with cold water, bring up to simmer and skim frequently. Cook for approx. 2 hours.
NOTE – FOR A STRONGER STOCK USE CHICKEN STOCK INSTEAD OF WATER.
Seal the legs in a medium hot pan with a little rapeseed oil and butter
Add all ingredients to the pan with the butter and allow to melt slowly
Return the legs to the pan and place on slow heat to poach gently for approx. 2 hours or until the meat is soft and able to come away freely.
Allow to cool in the butter before removing.
Retain the butter for other uses.
Simmer garlic and cream together to allow cream to infuse
Whisk whole eggs and yolks together until thick, sieve garlic cream into the egg mixture and whisk together.
Pour into rectangle silicon moulds (half fill) or small cups.
Place in gastro half fill outside of mould with water.
Cook at 125c for 25 minutes, place in ice cold water allow to set then turn out.
Mix all of the ingredients together, season
Soft boil the eggs for 2 minutes 45 seconds then plunge into iced water
Season the sausagemeat, and make up the pane by having a dish of each of the flour, egg and breadcrumbs.
Peel the eggs and pat dry, press a little sausagemeat into your palm and make an indent for the egg, then mould around the egg.
Pass the egg through the flour, the egg and the crumbs then back into the egg and back in the crumb then mould and place in the fridge.
Re-heat the legs in some quail stock gently
Season and pan fry the breasts in oil and butter for 1-2 mins either side then rest
Place the flan and remoulade on the plate with the quail leg
Return the stock to the stove, bring to simmer then whisk 2 knobs of cold butter till incorporated then season, place the breast on the plate and spoon on the sauce.