Cut the quail according to your chefs instructions. Save the wings for the sauce and the thighs for later.
Sauté the chopped onion and garlic in butter. Finely chop the tarragon, parsley and spinach. Mix all the ingredients well and distribute the mince in each quail using a piping bag. Place the birds on a baking sheet and bake in an oven at 120°C to 65°C core temperature. Allow to rest. Panfry the quails with butter, thyme and garlic before serving and cut the quails in half. Brush with the glaze and gently dip in the pea crunch (see below)
Place all the ingredients in a saucepan and bring to a boil, reduce the liquid until half remains. Strain and let stand. Season with salt and pepper
Chop shallots and garlic. Fry the onion and thyme together with the quail wings and chicken liver until
caramelized. Deglaze the pan with cognac and white wine and reduce the liquid by half.
Add the chicken stock and reduce by half.
Strain and season with salt, pepper and cherry vinegar. Wisk in cold butter.
Finely chop the zest from the salted lemon. Add ramson capers and the chopped salted lemon.
Cook butter, chicken stock, oregano and salt to make a nice glaze.
Cut the radish into 2.5 cm thick wedges and cut out rounds. Place in vacuum bag. Peel the pearl onions. Place in a vacuum bag. Add the glaze to each vacuum bag; seal and bake at 100 °C steam for 30 minutes.
Roast the apples in the wood oven until golden. Cut the apples and fry them in browned butter. Add pectin, salt and agar. Blend to a smooth purée in a Vitamix blender.
Dry the quail thighs and brush with the glaze. Bread in flour, egg and panko.
Fry until golden and bake at 100°C fan oven.
Fry the peas until golden, place on dry paper.
Pulse fried peas along with the Marcona almonds, mushroom powder, jalapeno flakes and salt to a crunch of desired texture.
1 punnet Corn flowers