Dombes quail

1/03/2018

Recipes

Pinot Noir Colline de Géronde with roasted, caramelized Dombes quail on a carrot cake with lingonberry jam

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Serves 8

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For the quail

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8 small Dombes quail

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20 g butter

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6 cl oil

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salt and freshly ground pepper

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4 garlic cloves

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8 sprigs of thyme

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50 g onions, roughly chopped

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1 bay leaf (small)

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2 juniper berries

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For the sauce

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5 dl brown chicken stock (or store-bought meat jus)

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50 g fine, unsalted carrot purée

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40 g butter

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1 pinch of cinnamon

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30 g wild lingonberries

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Salt and pepper

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For the carrot cakes

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3 egg yolks

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100 g sugar

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Zest of 1 lemon

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150 g ground almonds

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150 g grated carrots

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40 g cornstarch

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5 g baking powder

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1 pinch of salt

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1 pinch of cinnamon

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3 egg whites

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For the wild lingonberry jam

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300 g wild lingonberries

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1 pinch of cinnamon

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250 g caster sugar

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1 dl red wine

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Garnish

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a bunch of flat-leaf parsley and a little thyme

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Preparation

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1. For the carrot cakes: Preheat the oven to 180°C. Whisk the yolks and sugar with the grated zest until pale. Add all ingredients except the egg whites. Beat the whites until stiff peaks form and fold in gently. Pour into a loaf tin lined with baking paper. Bake for 25 minutes and set aside at room temperature.

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2. For the lingonberry jam: Cook everything until it reaches a warm marmalade-like consistency. Keep warm.

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3. For the quail: Place half a garlic clove and 1 sprig of thyme inside each quail. Season at the last moment. Brown over high heat on the leg side, add the aromatic garnish under the quail and place them breast-side up. Sprinkle with diced cold butter and continue cooking in the oven, basting frequently (5 minutes). Let rest for 10 minutes on the open oven door.

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4. For the sauce: Reduce the chicken stock by half, thicken with the fine carrot purée, add the cold butter and bring to a boil. Season with salt if necessary, pepper and cinnamon, and keep warm.

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Finishing

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1. Glaze the quail with a little sauce and return them to the oven.

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2. Slice the carrot cake (2 cm) and place it in the oven.

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3. Heat the wild lingonberry jam and the sauce.

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Plating

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Place a slice of cake in the corner of a warm plate, add a generous quenelle of lingonberry jam, and place the caramelized quail on the other side. Add the herbs. Serve the sauce piping hot over the quail.

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Wine suggestion: Pinot Noir Colline de Géronde