INGREDIENTS
Filling
0,5 KG Fresh pork belly
6 PC Shredded quail
0,33 KGRaw duck foie gras – Extra Awakened/Hot
0,07 KG Quail juice
0,05 KG White egg
0,07 KG Iran green pistachio
0,07 KG Apricot, dried
0,035 KG Pine nut – China
0,035 KG Currant
Quail fillets seasoning
per kilo fine salt 18 g.
per kilo white pepper 2 g.
per kilo of 4 spices 1 g.
per kilo of sugar 2 g.
Breast seasoning
per kilo of nitrite salt 18 g
per kilo of white pepper 2 g
KG per kilo of sugar 2 g.
4 spices
Red Porto
Shortcrust pastry
0,700 KG shortcrust pastry
PREPARATION / SETTING UP
The stuffing
Chop the pork belly and season. Cut the foie gras into small cubes and place in a freezer.
Shred the quail legs.
Dice the dried apricots.
Dice the quail fillets. Combine all the ingredients in a mixing bowl and mix well.
The quails
Lift the quails. Cook the seasoned thighs in a vacuum for 1hr30 at 85°C. Remove the skin from the supremes. Set aside.
Assembly
Line and bake the pastry at 150°C. Cool and mould the filling. Cover with puff pastry and bake at 180°C for 25 minutes or 65° C through.