Quail & wine

Quail & wine

Quail & wine

Albert Manso Miras is one of the twelve S.Pellegrino Young Chef 2019-2020 finalists. Discover the full recipe of his Signature Dish Qual & wine.

23 January, 2020
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serves for

4

total time

4 HR 0 MIN

ingredients

For quail terrine
Quail
2
mantellina
100g
pistachio
30g
Fine sea salt
Black pepper
prejon
10g
Foie gras
30g
For red wine escabeche sauce
Quail
100g reduced quail stock
Red Wine
100g reduced red wine
Red Wine
100g red pickling wine
xanthum gum
0,5g
For quail pate
liver
100g quail liver
Foie gras
30g
Quail
40g reduced quail stock
Butter
3g
Dark chocolate
3g
brandy
7g
Fine sea salt
For red wine pickle
Carrot
500g
Yellow onion
500g
Shallots
100g
Cloves garlic
100g
Dried rosemary
5g
Fresh thyme
5g
Bay laurel
5
Red Wine
5l
Black pepper
Red wine vinegar
1l
Extra olive oil
2l
Carrots
3
Spring onion
2
For quail consomme
Quail
2
boiling water
5l
Yellow onion
500g
Carrot
500g
leek
500g
Celery
1u
Red Wine
1l
To infuse quail stock
Red Wine
40g red wine polyphenol
Rosemary
50g
Fresh thyme
50g
Licorice
2u
Black pepper
10g
clove
10g
Star anise
10g
For quail tartare
Quail
3u quail breast
Egg yolk
60g
Soy sauce
25g
Black pepper
For quail ham
Quail
1 breast
Fine sea salt
1kg
White sugar
100g
pink peppercorns
20u
Star anise
40g
Cardamom
10u
For crunchy vine leaf
vine leaves
4
White sugar
100g
boiling water
300ml
To finish
Wild Garlic Flowers
12
leaves atsina cress
12

For quail terrine

  • Debone quail thighs and mix with pistachios, dried apricot, foie gras, black pepper and salt.
  • Scald mantellina, put in a mold, fill with previously made batter, and attach quail claw in the center.
  • Cook at 180 degrees for 10 minutes

For red wine escabeche sauce

Mix together the 3 stocks and texture with xantham gum

For quail pate

Melt butter, add livers and cook. Flambé with brandy, add chocolate, quail sauce and foie gras. Grind and strain and put in the piping bag.

For the leaf

  • Scald vine leaf for 20 minutes.
  • Prepare a simple syrup and cook leaf 30 minutes.
  • Dry in dehydrator

For tartare

Chop skinned breasts then add yolk and soy and mix.

For ham

  • Cure breast in a mixture of salt, and sugar with spices.
  • After several hours, remove and dry in the refrigerator.

For red wine pickle

  • Lightly fry vegetables in oil.
  • Reduce vinegar and red wine and add
  • Next, add herbs and allow to infuse.
  • To finish, add mini carrots and mini onions and cook 5 minutes.

For consomme

  • Cook down vegetables, add quail, deglaze with red wine and cover with water. Cook one hour

Presentation

For quail terrine

Cook terrine. Cover bottom of the dish with sauce, arrange a few pate tips, the pickled vegetables and decorate with the flowers.

For the goblet of consomme

Put hot consomme in goblet and spices on a separate dish to pour into a goblet, stirring in like a spiral, so the polyphenols can act, adding wine colour and aromas to the consomme.

For leaf with quail tartare

Set the tartare on top of the leaf and use a Microplane to grate the quail ham.

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