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Pan Roasted Quail And Seared Foie Gras, Duck Leg Confit

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Ingredients
Pan roasted quail
  Quail 1 Large, semi-boneless
  Soya oil 1 Tablespoon
  Ginger 1 Teaspoon, finely minced and frozen (1 Dorot Brand Cube)
  Cilantro 1 Teaspoon, finely minced and frozen (1 Dorot Brand Cube)
  Baby bok choy 1 Cup (16 tbs)
  Snow pea tendril 1 Cup (16 tbs)
  Scallions 1 Cup (16 tbs)
  Lime 1 Medium
  Smoked sea salt 1 Pinch
  Red pepper jelly 1 Ounce
  Sweet soy 1 Tablespoon
Seared foie gras, duck leg confit
  Duck leg confit mixture 3 Ounce
  Foie gras 3 Ounce
  Red pepper 1 Teaspoon, finely minced and frozen (1 Dorot Brand Cube)
  Garlic 1 Teaspoon, finely minced and frozen (1 Dorot Brand Cube)
  Parsley 1 Teaspoon, finely minced and frozen (1 Dorot Brand Cube)
  Persimmon slices 4 Medium (half-moon slices)
  Gooseberries 3 Medium
  Black pepper 1 Pinch, crushed
  Kosher salt 1 Pinch
Directions

RECIPE 1 - PAN ROASTED QUAIL
GETTING READY
1. Clean quail, removing legs and wing tips.

MAKING
2. Braise the leg meat and pull the meat apart.
3. Reduce braising liquor as desired for sauce.
4. Season a plump breast with salt and pepper and pan-sear in soya oil, baste and turn to brown evenly.
5. Make the red pepper jelly from a basic caramel with addition of spicy red pepper.
6. Prepare the slaw by finely slicing bok choy, scallions mixed with lime, cilantro and a pinch of smoked sea salt.
7. Add snow pea tendrils and mix well.
8. Discard any extra oil and add ginger (lower the heat) and cilantro and heat slightly.

SERVING
9. Arrange on plate, lace with red pepper jelly and sweet soy and spoon around cilantro and ginger sauce.

RECIPE 2 - SEARED FOIE GRAS, DUCK LEG CONFIT
MAKING
1. Heat duck confit in the oven.
2. Slice and arrange persimmons on the plate and season with salt and pepper.
3. Arrange plate with Dorot parsley and gooseberries.
4. Sear foie gras on one side, turn and add Dorot red pepper and garlic.
5. Arrange duck confit and grilled onion.

SERVING
6. Place foie gras on top, lace the red pepper and garlic pan drippings over the dish and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Course: 
Main Dish
Ingredient: 
Meat
Interest: 
Gourmet
Restriction: 
High Fiber, High Protein
Preparation Time: 
120 Minutes
Cook Time: 
120 Minutes
Ready In: 
240 Minutes
Servings: 
2

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