A classic combination in French cuisine and I thought it would work well with the rest of the quail I had. Once again thigh bone removed, frenched and confit legs. I made a fennel puree from a little orange rind, braised fennel, quail stock just to loosen, confit garlic and salt, sugar and sherry vinegar to balance at the end.
I toasted off some fennel seeds and coriander seeds and ground them. If you have never noticed before get some coriander seeds, grind them and smell them freshly ground, they are like smelling oranges. Hence keeping the fennel and orange theme. Don't use preground coriander seeds, it's simply not the same.
I crusted the quail breast with the ground spices and seared them off for a minute in a pan along with the legs.
On the plate some of the fennel and orange puree, topped with the quail, a drizzle of red wine essence to give a punch and some shards of baby asparagus. Delicious.
I toasted off some fennel seeds and coriander seeds and ground them. If you have never noticed before get some coriander seeds, grind them and smell them freshly ground, they are like smelling oranges. Hence keeping the fennel and orange theme. Don't use preground coriander seeds, it's simply not the same.
I crusted the quail breast with the ground spices and seared them off for a minute in a pan along with the legs.
On the plate some of the fennel and orange puree, topped with the quail, a drizzle of red wine essence to give a punch and some shards of baby asparagus. Delicious.
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| Quail with fennel and orange |
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