Birdie, birdie nam nam

Quail is probably not the first bird most of you would prepare. It´s hard to find but it is rather easy to cook so give it a try. If you serve it as one course in a menu one quail is enough for each person.

Rosted quail with beluga lentils and fig vinegar sauce

  • 4 drawn Quails (vaktel, Wachtel)
  • fresh Thyme
  • 4 Garlic cloves
  • 3 dl Beluga lentils
  • 2 Onion
  • 1 Carrot
  • 1 green Apple
  • 3+5 dl Chicken stock
  • 1 dl Fig vinegar
  • 2 tbsp Sugar
  • Salt, pepper

Start with cooking the lentils in 5 dl chicken stock, thyme, chopped garlic (1 clove), onion and carrot. When they are done, pour away the broth.

Roast the quails in a pan with 2 garlic gloves, butter and 3 thyme sprigs until it gets colour. Cook in 100⁰ C until it reaches 57⁰. Let it rest 5 min before serving.

Fig sauce. Braise an onion and a garlic clove in butter and sugar. Add the fig vinegar and stock. Let it simmer til you have reduced it with 50%. If it is to thin add some butter and even some thickening. Finish it off with salt and pepper.

Warm the cooked lentils in a pan with butter and thyme. Add chopped apple. Serve the lentils with the roasted quail and the fig vinegar sauce.

Music: Listened to the extraordinary album by Movits!

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