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Quail and Quail Egg Tartlets with Confit Onions, Truffles, Bacon and Wild Mushrooms Recipe
Quail and Quail Egg Tartlets with Confit Onions, Truffles, Bacon and Wild Mushrooms
Michael Caines
Michael Caines
Flavors of England
Total time: more than 2 hours

Oven temperature: 160° C (325° F)
Preparation time: 30 minutes
Refrigeration time for the pastry: 4 hours
Cooking time: Under an hour

Difficulty: Easy
For 4 servings

- 4 quails
- 16 poached quail eggs
- 200 g (7 oz.) chopped mushroom caps
- 100 g (3 1/2 oz.) summer truffles and other mushrooms

Confit onions
- 4 nice onions, sliced
- 50 g (2 oz.) bacon, in small pieces
- 100 g (3 1/2 oz.) heavy cream
- 50 g (3 tbsp.) butter
- Salt and pepper
- Vegetable oil

4 tartlet shells
- 250 g (8 oz.) white flour
- 65 g (2 oz.) butter
- 1 egg yolk
- 60 g (2 oz.) water
- 30 g (2 tbsp.) sugar
- 5 g (1 tsp.) salt

Making the pastry 

  1. Make the pastry 4 hours in advance so that it firms up and loses some of its elasticity;
  2. rub the butter and flour together until crumbly;
  3. in a bowl, combine the other ingredients; gradually blend into the first butter/flour mixture;
  4. roll into a ball; cover with plastic wrap and refrigerate. 
  5. Roll out the pastry on a lightly floured surface.
  6. Line 4 well-buttered brioche molds with pastry. Refrigerate until completely chilled or until ready to use. 
  7. Bake in a 160°C. (325°F.) oven for 15-20 minutes.
  8. Remove from the oven; cool and unmold.

Confit onions

  1. Gently cook the onions in butter with a pinch of salt; drain in a strainer to remove the excess liquid and butter;
  2. Sauté the bacon bits in a few drops of oil until browned; drain; 
  3. Pour the cream into the same skillet and reduce by half; add the onions and bacon; season with salt and pepper.

Preparing the quails and finishing

  1. Roast the quails in a 200°C. (400°F.) oven for 6 minutes; let rest for 10 minutes; cut in half; debone the breast but leave the bone in the leg.
  2. Poach the quail eggs by breaking them into boiling water to which a little vinegar has been added;
  3. Remove with a strainer once the white begins to coagulate; refresh in cold water and set aside. Just before serving, reheat briefly by immersing them in boiling water for a few seconds with a strainer. 
  4. Cook the spinach and drain. Divide among the tartlets. 
  5. Sauté the mushrooms and summer truffles; season with salt and pepper; place on the spinach. 
  6. Add a spoonful of confit onions and cover with 4 quail eggs; 
  7. Garnish with boned quail and serve immediately.
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