Quail strudel with truffle
Item 1 of 1
Phil Carnegie presents a novel way to serve quail: neatly encased in crisp pastry with a gorgeous Madeira jus. This is an exquisite quail recipe conjuring up brilliant flavours of autumn, with delicious Granny Smith apples, truffle and mushrooms. This recipe involves a good amount of preparation, so be sure you have all the ingredients and necessary equipment to make this rich quail pastry
First published in 2015
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Ingredients
Metric
Imperial
Quail
- 2 quail breasts, from jumbo quail
- 12 slices of autumn truffle
- foie gras, 2 10g pieces
- 2 sheets of filo pastry
- 1 knob of butter, melted
- salt
- pepper
Apples
- 1 Granny Smith apple, peeled, cored and thinly sliced to 2mm
- 1 tbsp of sugar
- 1 dash of Calvados
- 1 tbsp of butter
Chicken mousse
- 250g of chicken breast
- 1 egg
- 500ml of double cream
- salt
- white pepper
Madeira sauce
- 4 shallots, peeled and finely sliced
- 60g of button mushrooms, sliced
- 1 garlic clove, peeled and sliced in half
- 1 sprig of thyme
- 1 tbsp of sherry vinegar
- 350ml of Madeira
- 350ml of chicken stock
- 100ml of beef stock
- 2 tbsp of vegetable oil
SAVE RECIPE
Equipment
- Food processor or blender
- Fine sieve
- Muslin cloth
- Wide sauté pan
- Paper
Method
1
Start by making the apples. Caramelise the sugar in a wide sauté pan, add the apple slices and cook until it has a dark colour
- 1 tbsp of sugar
- 1 Granny Smith apple
2
Deglaze with the Calvados. Add the butter and cook until nicely glazed. Place onto a tray and cool completely
- 1 dash of Calvados
- 1 tbsp of butter
3
For the chicken mousse, chop the chicken breast and put into a food processor. Blend to a paste, add the seasoning and egg and blend again for 1 minute. Scrape the mixture down the sides of the mixing bowl with a spatula and blitz again
- 250g of chicken breast
- 1 egg
- salt
- white pepper
4
Add the cream very slowly turning the machine off every few seconds to mix again with the spatula until the cream is incorporated. Pass through a fine sieve
- 500ml of double cream
5
Lay out the quail breasts. Peel back the fillet but don’t remove completely
7
Then put on a thin layer of apple which has been patted dry with paper, then another layer of chicken mousse, then add slices of truffle
- 12 slices of autumn truffle
8
Add another layer of chicken mousse, then add the seasoned foie gras. Add another layer of chicken mousse
- 2 10g pieces of foie gras
9
Then add slices of truffle, then add another layer of chicken mousse, add another layer of apple, a layer of chicken mousse and now top with the other quail breast
10
Wrap this tower in filo pastry sheets, brushed with melted butter. Then transfer to a baking sheet, brush again with butter and bake in a preheated oven for 8 minutes at 200ºC/Gas mark 6
- 2 sheets of filo pastry
- 1 knob of butter
11
Once baked, let it rest for 10 minutes. Cut off the ends and then slice in half to give 2 portions
12
For the Madeira sauce, heat the oil in a large frying pan over a moderate heat and add the shallots, mushrooms, garlic and thyme and cook for about 5 minutes stirring frequently until all the liquid from the mushrooms has gone. Add the vinegar and continue to cook until the liquid has evaporated
- 4 shallots
- 2 tbsp of vegetable oil
- 60g of button mushrooms
- 1 garlic clove
- 1 sprig of thyme
13
Pour in the Maderia and cook rapidly to cook. Add the chicken and beef stock. Reduce the heat and simmer for 20 minutes. Pass through a muslin-lined sieve twice
- 350ml of Madeira
- 350ml of chicken stock
- 100ml of beef stock
14
To plate, serve the quail with the simple Madeira sauce immediately
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