- Serves: 2
- Cook Time: 1 hour 45 minutes
- Prep Time: 25 minutes
- Effort: medium
- 1 fennel, quartered
- olive oil, for drizzling
- 200 g butter
- 3 shallots, chopped
- 390 ml milk
- 2 onions, sliced
- 2 quail
- 1 black pudding, cut into small rectangles
- 1 orange, peeled and segmented, to serve
- few sprigs chervil, to serve
1. Preheat the oven to 180C/160C fan/gas 4.
2. Place the fennel on a baking tray lined with baking paper. Drizzle over some olive oil, season with salt and freshly ground black pepper and roast for 30-40 minutes, or until tender and starting to caramelise around the edges.
3. Meanwhile, place 20g of the butter into a saucepan, add the shallots and cover with milk. Place over a medium heat, bring to the simmer and cook until the shallots are softened.
4. Heat a small pan over a medium heat and add the olive oil and 30g butter. Fry the onions for 8-10 minutes, or until softened but not coloured, then season with salt and freshly ground black pepper. Place a circle of baking paper over the onions and cover with a lid. Continue to sweat the onions over a low heat for 30 minutes.
5. Cut the legs from the quails and remove the thigh bone. Scrape the meat away from the leg bone and create a pocket in the leg with a sharp knife. Insert a rectangle of black pudding in the pocket of each of the quail legs. Reserve the quail crowns.
6. Heat a frying pan over a medium-high heat and add the remaining butter. When the butter starts to foam, add the quail crowns and fry for 3-4 minutes, turning occasionally to brown all over. Baste the quail with the melted butter while it cooks. When the quail is golden-brown all over and cooked to your liking, remove from the pan and set aside to rest.
7. Return the pan to the heat and fry the quail legs for 3-4 minutes, or until browned all over and cooked to your liking. Remove from the pan and set aside to rest.
8. Drain the shallots and combine with the fried onions. Using a stick blender, blend to a smooth puree and season with salt and freshly ground black pepper.
9. To serve, slice the breasts away from the quail crowns and arrange on serving plates. Place the quail legs alongside, then place a spoonful of the onion mixture alongside. Dot the plate with the roasted fennel and orange segments. Garnish with chervil leaves.
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