Ingredients
-
For the candied shallots
30 g butter
50 ml water
50 ml white wine
Salt and pepper
10 small shallots
-
For the garnish
3 Pink Lady® apples
1 half lemon
400 g pumpkin
5 cloves
2 tbsp maple syrup- Salt and pepper
4 tbsp olive oil 
10 sage leaves
-
For the stuffed quail
- 1 Pink Lady® apple
- 1 half ½ lemon
- 1 A knob of butter
- 6 tbsp white wine
- Salt and pepper
- 1 tbsp olive oil
14 whole peeled chestnuts
80 g block of foie gras
4 quail (cleaned out by the farmer)
Steps
Step 1/4 : For the candied shallots
- Peel the shallots.
- Melt the butter in small saucepan.
- Lay the whole shallots in the butter and brown. Stir regularly.
- Add the white wine.
- Simmer for 5 min. then add the water.
- Set the heat to low, cover and cook for around 30-40 min.
Step 2/4 : For the garnish
- Preheat the oven to 230°C/450°F on the convection setting.
- Core the apples using an apple corer. Cut the Pink Lady® apples in half and then cut each half into slices 3mm thick. Sprinkle with lemon juice.
- Cut the pumpkin in half. Scoop out the insides and cut each half into slices around 3mm thick.
- Mix the olive oil, maple syrup, cloves, salt and pepper together.
- Pour the apple and pumpkin slices into the sauce and mix them together. Lay them out on a baking pan covered with wax paper and sprinkle with sage leaves. Bake for around 12 minutes, keeping an eye on the oven. The apples and pumpkin should be golden brown.
Step 3/4 : For the stuffed quail
- Preheat the oven to 180°C/350°F.
- Take the foie gras out of the refrigerator 10 minutes beforehand.
- Core the Pink Lady® apples using an apple corer, then dice and sprinkle with lemon juice.
- Dice the chestnuts.
- Heat one tbsp. olive oil with the butter in a frying pan until the mix becomes frothy.
- Add the Pink Lady® apples and the chestnuts. Add salt and pepper, then brown for around 10
- minutes. Add 6 tbsp. white wine after around 5 minutes, stir and simmer, allowing the mix to reduce.
- Cut the foie gras into small cubes and add the cooled mixture.
- Slather the quails with olive oil using a brush. Season the quails with salt and pepper, then stuff with the mixture of Pink Lady® apples, chestnuts and foie gras. Tie up the legs of the quails using kitchen twine.
- Heat one tbsp. olive oil in a frying pan. Brown the quails for 5 minutes on all sides. Deglaze with 10 tbsp. white wine, coat the quails and remove from the heat. Place the quails in a baking dish. Bake for around 25 minutes.
- Increase the heat on the frying pan. Deglaze with 30 ml white wine and reduce for around 10 minutes.
- Five minutes before the quails finish baking, add the Pink Lady® apple and pumpkin garnish. Coat this garnish with the white wine reduction and bake for an additional 5 minutes.
Step 4/4 : For the presentation
- Remove the kitchen twine.
- On each plate, place one quail per person, a bit of garnish and a few candied shallots
-
For the candied shallots
- 30 g butter
- 50 ml water
- 50 ml white wine
- Salt and pepper
- 10 small shallots
-
For the garnish
- 3 Pink Lady® apples
- 1 half lemon
- 400 g pumpkin
- 5 cloves
- 2 tbsp maple syrup
- Salt and pepper
- 4 tbsp olive oil
- 10 sage leaves
-
For the stuffed quail
- 1 Pink Lady® apple
- 1 half ½ lemon
- 1 A knob of butter
- 6 tbsp white wine
- Salt and pepper
- 1 tbsp olive oil
- 14 whole peeled chestnuts
- 80 g block of foie gras
- 4 quail (cleaned out by the farmer)
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