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!
