Filled quail with Perigord sauce
Allergens:
Ingredients for 5 portions
Calculate portions
Quail
0.6 kg
Onion
0.25 kg
Natural mushrooms
0.15 kg
Duck liver
0.05 kg
Serrano ham
0.05 kg
Eggs
1.0 ud
Table salt
3.0 g
Sterilised milk
0.01 l
Sliced bread
0.5 ud
Bacon
0.25 kg
Quail eggs
10.0 ud
Olive oil
0.25 l
Micromesclun, bag
2.0 g
Perigord sauce
0.5 l
Sweet potato puree
0.25 kg
Salt flakes
1.0 g
Kataifi Pasta
50.0 g
Truffle
5.0 g
Patissiere flour
0.278 kg
Water
0.167 l
Flour enhancer
2.778 g
Yeast
11.111 g
Table salt
5.556 g
Sunflower oil
0.022 l
Skimmed powdered milk
6.944 g
Sweet potato
0.25 kg
Garlic, bulb
1.0 ud
Sterilised milk
0.075 l
Idiazabal cheese
0.05 kg
Extra virgin olive oil
0.03 l
Nutmeg
0.5 g
Ground white pepper
0.5 g
Table salt
1.0 g
Elaboration
For the quail stuffing:
- Bone the quails leaving the wing and thigh bones.
- Sauté the finely chopped onion and mushroom with butter.
- Add the ham and the diced foie gras.
- Thicken the stuffing with the beaten egg and the breadcrumbs soaked in milk.
- Stuff the quails and pack them with the bacon.
- Roast in the oven at 180 ºC. for 15 minutes.
For the Perigord sauce:
- Make a dark poultry stock with the quail bones.
For the garnish:
- Sweet potato purée.
- Fried quail eggs.
HOW TO SERVE
- Remove the bacon and brown the quail in the oven.
- Fry the eggs.
- Place the Perigord sauce on the plate, place the quail on top, to one side a quenelle of sweet potato purée and the fried quail eggs.
- Decorate with varied micro-sprouts and flavoured salt flakes.
Nutritional information (1 portion)
Energy
1208.51
kcal
Carbohydrates
88.21
g
Proteins
47.89
g
Lipids
71.68
g
Fiber
10.46
g
Saturates
20.36
g
Monounsaturated fatty acids
35.28
g
Polyunsaturated fatty acids
9.67
g
Cholesterol
325.05
mg
Calcium
308.77
mg
Iron
12.52
mg
Zinc
5.64
mg
Vitamin A
1170.98
ug
Vitamin C
47.87
g
Folic acid
192.17
ug
Salt (Sodium)
1491.21
mg
Sugars
13.94
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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