Quails from the Wild Kitchen

Roast quails, foie gras, juicy grapes and earthy porcini mushrooms. Reynaud puts everything delicious into this generous dish. The perfect recipe for impressing Important Guests.

Empty the quails, but keep the liver and heart. Roast the birds for 15 minutes in an oven preheated to 175 °C. Remove the breast fillets and legs and set them aside.

Frying

Fry the carcasses with the finely chopped shallot in a roasting pan. Add enough water to just cover them, let them infuse for 20 minutes, pour everything through a sieve into a bowl and press the carcasses firmly. Add salt and pepper.

Organs

Grill the bread on one side. Finely chop the organs and foie gras; add salt and pepper. Spread it over the bread. Cut the mushrooms into thick slices and fry them in the butter.

Serving

Place the quail breasts and legs and the spread-coated bread in the oven preheated to 150 °C for 5 minutes. Arrange the breast fillets and legs on the bread. Arrange the grapes and fried porcini mushrooms around them. Pour the hot sauce over everything.

De Wilde Keuken
Stéphane Reynaud
€ 34,95
Fontaine Uitgevers