My interest in this London based Icelandic chef continues. Agnar Sverrisson is a master at isolating an ingredient and making it shine. This did justice to every single element on the plate.
An interesting one to cook as I really had no idea how it would come together, but come together it did. We are lucky to have the most beautiful quails here which are tiny (TINY). Sorry little quail. I think you must have looked so cute.
The quail legs are wrapped in cling film and confit in duck fat, the breasts have a whiff of a pan to keep them pink and succulent. Yes it took a little time but the results were sheer brilliance in the mouth.
Anjou Quail Recipe - Great British Chefs
An interesting one to cook as I really had no idea how it would come together, but come together it did. We are lucky to have the most beautiful quails here which are tiny (TINY). Sorry little quail. I think you must have looked so cute.
The quail legs are wrapped in cling film and confit in duck fat, the breasts have a whiff of a pan to keep them pink and succulent. Yes it took a little time but the results were sheer brilliance in the mouth.
Anjou Quail Recipe - Great British Chefs
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| Quail with corn, corn puree, bacon dust, bacon pop corn and red wine essence. |
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