Quail & wine

Quail & wine

Albert Manso Miras is one of the twelve S.Pellegrino Young Chef 2019-2021 finalists for Iberian & Mediterranean Country. Discover the full recipe of his Signature Dish.

23 January, 2020
Average: 1.3 (6 votes)

serves for

4

total time

4 HR 0 MIN

ingredients

For quail terrine
Quails
2
mantellina
100g
Pistachios
30g
Salt
Black Pepper
prejon
10g
Foie Gras
30g
For red wine escabeche sauce
Quails
100g reduced quail stock
Red Wine
100g reduced red wine
Red Wine
100g red pickling wine
Xanthan Gum
0,5g
For quail pate
Liver
100g quail liver
Foie Gras
30g
Quails
40g reduced quail stock
Butter
3g
Dark Chocolate
3g
Brandy
7g
Salt
For crunchy vine leaf
Grape Leaves
4
Sugar
100g
Water
300ml
For quail tartare
Quails
3u quail breast
Egg Yolks
60g
Soy Sauce
25g
Black Pepper
For quail ham
Quails
1 breast
Salt
1kg
Sugar
100g
Pink Peppercorns
20u
Star Anise
40g
Cardamom
10u
For red wine pickle
Carrots
500g
Yellow Onion
500g
Shallots
100g
Garlic
100g
Rosemary
5g
Thyme
5g
Bay
5
Red Wine
5l
Red Wine Vinegar
1l
Extra virgin olive oil
2l
Carrots
3
Scallion
2
For quail consomme
Quails
2
Water
5l
Yellow Onion
500g
Carrots
500g
Leeks
500g
Celery
1u
Red Wine
1l
To infuse quail stock
Red Wine
40g red wine polyphenol
Rosemary
50g
Thyme
50g
Licorice
2u
Black Pepper
10g
Cloves
10g
Star Anise
10g
Black Pepper
To finish
Wild Garlic
12
leaves atsina cress
12

 

 

Step 01

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

 

 

Step 02

For red wine escabeche sauce

Mix together the 3 stocks and texture with xantham gum.

 

 

Step 03

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.

 

 

Step 04

For the leaf

Scald vine leaf for 20 minutes.

Prepare a simple syrup and cook leaf for 30 minutes.

Dry in a dehydrator.

 

Step 05

For tartare

Chop skinned breasts then add yolk and soy and mix.

 

Step 06

For ham

Cure breast in a mixture of salt, and sugar with spices.

After several hours, remove and dry in the refrigerator.

 

Step 07

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 for 5 minutes.

 

 

Step 08

For consomme

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

 

Step 09

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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