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