1 lemon, juiced
2 garlic cloves, crushed
1 cup olive oil
2 tablespoons (50g)
toasted flaked almonds
1 French shallot, finely diced
1 tablespoon tarragon, chopped
1 teaspoon lemon thyme,
1 tablespoon sage, chopped
100g fresh breadcrumbs
100g foie gras or chicken livers
(50g cleaned weight, cut into
Murray River Sea Salt
and white pepper to taste
½ onion, chopped finely
1 clove garlic, chopped finely
1.1 litres chicken stock
200g yellow polenta
150g grana padano
20ml De Soto sherry vinegar
1 teaspoon Murray River
White pepper for seasoning
4 sage leaves
2 sprigs lemon thyme
1 sprig tarragon
50ml olive oil
- Select Moisture Plus 200˚C with 1 manual burst of steam.
- Rinse the birds and pat dry inside and out. Remove the neck and wishbone of each quail.
- Marinate the quails with lemon juice, 1 of the crushed garlic cloves and ¾ cup of olive oil for a minimum of 1 hour or,
- If using, sauté the liver in a pan over medium heat, Induction setting 5, for 2 minutes or until browned, but still pink in the middle. Remove from heat.
- Remove the quails from the marinade and drain well.
- In a food processor, add the almonds, remaining crushed garlic, diced shallot, herbs, the remaining olive oil, breadcrumbs, salt and pepper. Pulse until combined.
- Place stuffing inside the cavity of each bird, along with a square of foie gras or chicken livers.
- Place in oven on shelf position 3, cook for 12 minutes and release the burst of steam.
- Select Fan Grill at 200˚C and continue to cook for 3 minutes.
- Remove quail from oven and rest for 5 minutes prior to serving.
- In a heavy based saucepan, sweat off the onion and garlic in some olive oil.
- Add ⅔ of the chicken stock and bring to the boil on Induction setting 9, then reduce to setting 5.
- Sprinkle in the polenta, whisking constantly to avoid lumps forming. Reduce Induction setting to 3 and continue to cook, stirring constantly for 15 minutes, whilst slowly adding remaining stock.
- Add the parmesan, butter and sherry vinegar, mix well and season to taste.
- Combine butter and oil in a wide based pan on high heat, Induction setting 7-8.
- Making sure herbs are dry, drop into the hot oil, turn once and cook for 1 minute, then remove and place on paper towel to become crisp.
- Place a large spoonful of polenta into the centre of the plate, top with 1-2 quails and a scattering of crispy herbs.
Hints and tips
- Serving suggestion 1-2 quail per person.