Ingredients
Quail
1 quail (legs removed)
20g butter
1 clove garlic, crushed
2g salt
2 sprigs of thyme
Confit leg
2 quaillegs
2g salt
Sprig thyme
300ml oil
Foie gras
30g A grade deveined foie fras, scored
Caramelised brioche
300g brioche, torn into chunks
300g honey
300g water
1 vanilla pod
Almond puree
300g roasted almonds
600g milk
30g honey
Candied almonds
Whole almonds, roasted
100ml amaretto
2g salt
30g sugar
Rum braised pineapple
750ml dark rum
100g dark sugar
600g orange juice
1 star anise
1 stick cinnamon
zest of 1 lemon
1 vanilla pod
3 pineapples, peeled
Pineapple puree
1 braised pineapple
50ml thyme balsamic
Buchu jus
100 ml ruby port
200ml demi glaze
1g dried buchu leaves
Method
Quail
Mix the salt with the butter and herbs and stuff into cavity. Vac pack on full and sous vide at 55C for 15 min before sealing in hot oil.
Confit leg
Rub the salt and thyme on legs and confitat 70 degrees for 2 hours.
Foie gras
Season the foie gras well and fry on high heat until core temp of 55C.
Caramelised brioche
Mix honey, water and vanilla together. Dip the brioche chunks into the syrup briefly and spread on a baking tray. Bake for 6 min at 180C turn and bake again until caramelized and golden.
Almond puree
Roast the nuts and boil the milk. Add both to a blender whilst very hot and blend until smooth. Season with honey and salt and pass.
Candied almonds
Toss the almond in the sugar, salt and amaretto mix, spread on a baking tray and roast for 8 min at 180C.
Rum braised pineapple
Boil all the ingredients together. Add the pineapple and cover in a cartouche. Cover in foil and braise at 160C for 30 min or until tender. Allow to cool, brunoise the pineapple and reserve in a little of the liquid.
Pineapple puree
Heat a pan until hot, roughly chop some of the pineapple and fry untildry.Deglaze with thyme balsamic and cook out.Blend until smooth and pass.
Buchu jus
Reduce the port to aglaze. Add the demi glaze and reduce to sauce consistency. Sprinkle in the buchu and steep for 10 min. Strain and mount with a knob of butter to finish.
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