Not Your Everyday Chicken Dish

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Make Not Your Everyday Chicken Dish

Quail and marjoram are wonderfully partnered in this recipe. It's a majestic combination and the fragrance of the herb used in a jus brings out the best in the delicate quail meat. Pea purée and deep-fried quail's egg round off this springtime recipe with a touch of class.

Breasts of Quail with Pea Purée, Pancetta and Marjoram Jus

Serves 4

Total time:  2 hours 30 minutes

Ingredients

Quails

6 quails

olive oil

salt

pepper

Pea Purée

4 oz of frozen peas

4 oz of water

2 tsp of olive oil

1 pinch of salt

1 pinch of sugar

1 dash of heavy cream

Marjoram Jus

4 sprigs of marjoram, large

1/2 oz of shallots, peeled and sliced

1 fl oz of white wine

1 cup of chicken stock

1/2 cup of veal stock

salt

pepper

Quail Eggs

4 quail eggs

flour

2 eggs, beaten to make an egg wash

1/2 cup of breadcrumbs

oil, for deep-frying

Garnish

4 oz of pancetta

pea shoots

4 sprigs of marjoram

1 dash of olive oil

Quail

Begin by preparing the quails. (Your butcher can do this for you). Carefully remove the breasts, leaving the wing bones attached for presentation. Reserve the legs for the sauce and place the quails breasts in the fridge while you prepare the other elements.

Pancetta

Blanch the pancetta for 20-30 seconds in boiling water, then drain and allow to cool. Remove the rind, cut the pancetta into very thin lardons (thin strips shaped like french fries) and set aside until ready to serve.

Pea Purée

Add the water, oil, salt and sugar to a pan and bring to a gentle  boil. Add the peas and cook for approximately 8 minutes until tender.

Drain the peas (reserving some of the cooking liquid) and add to a blender with a dash of cream. Blend until smooth, adding a dash of the cooking liquid to adjust the consistency if necessary. Set aside at room temperature until ready to use.

Marjoram Jus

Place the shallots, white wine and marjoram in a pan and reduce until almost dry. Add the quail legs and the chicken stock and reduce the liquid by half.

Add the veal stock and reduce again to a sauce-like consistency. Pass through a fine sieve, season and reserve.

Quail Eggs

Lower the quail eggs into gently boiling water, cook for 2 minutes, then immediately transfer to a bowl of iced water. Once cold, carefully peel the eggs and pat them dry with a cloth.

Prepare 3 separate bowls of flour, egg wash and breadcrumbs. Carefully roll the eggs in the flour, egg and breadcrumbs to achieve an even coating, then set aside. Preheat the deep-fryer to 356°F.

Quail Breasts

Add a dash of oil to a pan and gently pan-fry the quail breasts for 3-4 minutes on each side. Once nearly cooked, add the lardons to the pan and fry until crispy. The quail breasts will be ready when, if pierced by a sharp knife, the juices run clear. Meanwhile, fry the coated quail eggs in the deep-fryer until golden.

Plate

Gently reheat the pea purée and the marjoram jus. Divide a small amount of pea shoots onto plates, add a decent spoonful of pea purée and the quail breasts. Season with salt and pepper

Sprinkle the lardons on top of the pea shoots, add a drizzle of olive oil and top the salad with a deep-fried quail egg. Drizzle some jus over each dish, add a sprig of marjoram and serve immediately.

A glass of a chilled crisp Pinot Grigio would be perfect with this dish!

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