Stuffed quail on leek croûtes

Quail are game birds but without a high game flavour.  They look small – some people serve two per person – but they have more meat than might be expected.

In this dish, the subtle flavours of the quail are enhanced by herbs and leeks.  It is very special.

Preparation Time: 25 Mins

Cooking Time: 30 Mins

Total Time: 1 Hr

Ingredients

For 4 servings…

4 rashers          Bacon  - fat streaky - chopped fnely       

3                    Apricots  - dried, chopped       

2 tbs               Pine nuts   

                     Pepper      

4                    Quail        

                     Salt          

1                    Bay leaf     

1 sprig            Rosemary  

1 sprig            Marjoram   

60 gms            Butter  - melted       

For the leek croûtes

230 gms          Leeks  - white parts only, shredded        

30 gms            Butter       

                     Pepper      

                     Salt          

1½ tbs            Cream       

4 slices            Toast       

For the sauce

1 sprig            Dill          

2 leaves           Basil        

1 sprig            Lemon thyme          

2 leaves           Mint         

½ leaf             Borage      

140 ml             Cream  - double      

                     Pepper      

                     Salt          

3 drops            Lemon juice            

20 gms            Butter       

To decorate

                     Borage flowers        

Method

Mix together the bacon, apricots, pine nuts and a little pepper and use this mixture to stuff the quail.  Truss them with a cocktail stick, season them and place them on the bay leaf and herbs in a covered casserole.  Pour the melted butter over them.  Roast in a hot oven (220°C) for 20 minutes basting once.  Remove from the casserole and keep warm.

Meanwhile, cook the leek for the croûtes…

Gently cook the leek in the butter with salt and pepper until absolutely tender.  Purée it in a food processor - adding enough cream to make the purée just hold its shape.

To cook the sauce…

Chop the herbs very finely so that there is 1 tsp remaining.

Discard the sprigs of herbs from the pan in which the quail were cooked - pressing out all butter and juice.  Add the cream to the casserole and boil up to amalgamate with the butler and reduce.  Add the herbs, correct the seasoning and add a few drops of lemon juice.  Reduce to a coating sauce.  Stir in flakes of butter to thicken and enrich the sauce.

To serve…

Place a little leek puree on each hot croûte, set a quail on the leek and coat with the sauce.  Scatter with borage flowers and serve at once.

Wine recommendations

A medium-weight red.

Conventional

     Bordeaux

Interesting

     Chinon

     Irouleguy

     Saumur-Champigny

Special

     Château Latour