- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 30 minutes plus 4 hrs marinating
- Effort: medium
- 2 quail, legs cut off and used separately
- 1 tsp chopped fresh basil
- 1 tbsp walnut oil
- black pepper
- 115 g butter
- 55 g finely diced onion and carrots
- 1 green apple
- juice of 1/2 lemons
- 1 tbsp mayonnaise
- 1/2 tbsp crème fraîche
- 225 g celery, cut into small, short strips
- 4 walnuts, shelled and broken into pieces
- 2 tbsp olive oil
- 4 sprigs of chervil, leaves cut off with scissors, stems discarded
1. French trim the winglets of the quail and remove the wishbone.
2. Mix together the basil with the walnut oil.
3. Heat a griddle pan until very hot. Sear the quails on the griddle on all sides.
4. Brush the quails with the basil oil and set aside for 1 hour. Brush the quails again with the oil and set aside for another hour. Repeat this process two more times.
5. Preheat the oven to 200ºC/Gas 6.
6. Place the mirepoix in a roasting tray. Top with the quails. Season with salt and freshly ground pepper and dot with the butter.
7. Roast the quails for 15 minutes until the flesh is pink. Remove from the oven, slice off the breasts and keep warm.
8. Meanwhile, cut a single 3mm-thick slice from the apple, dice it, toss with the lemon juice and set aside. Cut the remaining apple into small, short strips or batons.
9. To make the Waldorf salad, toss the apple batons with the mayonnaise and crème fraiche. Mix in the celery batons and the walnut pieces. Season with salt and freshly ground pepper.
10. Place the Waldorf salad in a serving bowl and top with the roast quail breasts.
11. Mix the diced apple and lemon juice with olive oil and season with salt and freshly ground pepper, making a dressing. Drizzle over the roast quail and top with the chervil.
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