Recipe by Chef Warwick Hilli of Kingston Heath Golf Club, Heatherton, Victoria, Australia. Home of the World Cup of Golf, November 2016
Sous vide breast, confit Maryland, pinot jus, parsnip puree, hazelnuts, verjuice & lemon dressing.
For the Confit leg
For the Sous Vide Breast fillets
Verjuice & lemon dressing
Toasted Hazelnuts to garnish
Roast the quail bones in oven till brown, deglaze pan with pinot, transfer to small pot cover with chicken stock, and reduce by 1/3rd .
Confit legs- Mix salt, sugar, thyme, pepper, sliced shallot & garlic together, spread over quail legs and marinated for 5-6 hours, rinse off marinade & pat dry, cover with melted duck fat poach at 140 degress for 1 hour or until duck meat has cooked through, remove & reserve leg.
Sous vide breast- place quail breasts into a vacuum ( cryovac bag) drizzle with olive oil & verjuice, season &seal bag, cook in water bath at 56 degrees for 2 hours. Place bag into ice water when finished cooking.
Parsnip puree- place parsnip into small saucepan & cover with milk & bayleaf, season lightly, bring to boil then simmer till tender, remove parsnip & keep the poaching liquid, puree mixture adding butter, cream & poaching stock, season to taste.
Verjuice & lemon dressing- blend all ingredients together season to taste with sea salt & pepper.
Bring quail back up to serving temperature by cooking in a pan with approx 20 gm of butter, you want it skin side down to achieve golden crispy skin, set aside to rest.
Spoon parsnip puree down middle of serving plate, arrange 2 breast & 2 legs on each, scatter with toasted hazelnuts, quail jus & finally verjuice dressing
Serves - 4
2013 Innocent bystander Pinot Noir, Yarra Valley Victoria