Crunchy winter vegetables with quail
How to make Crunchy winter vegetables with quail
In the autumn, poultry and game are back on the menu. There is then a focus on pheasant, turkey, chicken and pigeon, but quail should definitely be mentioned in the same breath.
Cut the quails and brown the legs and breasts in Risso Cuisine with 20% butter. After 4 minutes, remove the breasts and place them under aluminium foil and continue to braise the legs slowly.
Clean the potatoes and boil them in their skins until tender with a splash of olive oil and sea salt.
Clean the vegetables, blanch them and then sauté them for a short time along with the chopped potatoes in the Risso Cuisine with 20% butter. Season with pepper, salt and rosemary.
Add the pieces of quail, top with the demi-glace, season and allow to simmer for a short time.
Serve on a plate or ovenproof dish and garnish with Brussels sprout leaves.
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