Quail “Three Ways” with Cantaloupe Emulsion Recipe
Total time: more than 2 hours
Preparation time: 20 minutes
Cooking time 2 hours (leg confit may be cooked in advance. Allow 10 minutes for finishing)
For 4 servings
- 4 quails
- 6 prunes
- 200 ml (3/4 cup) Port
- 6 quail eggs
- 1 cantaloupe
- 100 ml (6 tbsp.) white wine vinegar
- 50 ml (3 tbsp.) honey
- 200 ml (3/4 cup) olive oil
- Duck fat
- Salt and pepper
- Bone the quails, taking care not to separate the two halves of the breast. For the leg, keep in only the drumstick bone.
- Cook the legs in duck fat over low heat for 2 hours.
- Form the boned breast into a “ballotine”: in the center place some prunes that have been plumped in Port; season with salt and pepper and close up into a little bundle.
- Wrap the ballotines in plastic wrap. Cook for about 8 minutes in a steam cooker or using a steamer basket. Cool and refrigerate.
- Cook the quail eggs for 5 minutes in boiling water to which a spoonful of white vinegar has been added. Refresh in cold water and shell.
- With a melon baller, cut out 7-8 cantaloupe balls per person.
- Scrape out the remaining flesh of the cantaloupe and liquefy it in a blender with the honey and vinegar. Slowly blend in the olive oil to create an emulsion.
- Slice the ballotine; just before serving, warm up the legs and halve the eggs.
- Arrange the ballotine slices, leg and egg on a plate with a little mesclun and cantaloupe balls. Pour a ribbon of the emulsion around the perimeter.
More recipe ideas
©Copyright MSCOMM 1996 – 2022. Michèle Serre, Éditeur
Hints & Tips