Tarragon stuffed quail with creamed roasted apple, glazed onions and chicken jus

serves 10


  • 5  Quails

Cut the quail according to instructions. Save the wings for the sauce and save the thighs for later.


  • 200 g Chicken mince
  • 50 g Arla® Double cream
  • 1 Egg
  • 5 g Tarragon
  • 20 g Parsley
  • 20 g spinach
  • 1 Brown onion
  • 1 clove of garlic
  • 25 g Butter
  • 10 g Salt

Saute the onion and garlic in butter. Finely chop the tarragon, parsley and spinach. Mix all the ingredients well and distribute the stuffing in each quail with a piping bag. Place them on an oven tray and bake in an oven at 120°C to 65°C internal temperature. Let it rest. Before serving, fry the quail with butter, thyme and garlic and cut the quail in half. Brush with glace. Dip in the pea crunch.


  • 300 ml Chicken stock
  • 4 Cloves of garlic
  • 4 tbsp Light soy
  • 1 msk Mirin
  • 2 tbsp honey
  • 200 ml Apple juice

Cook all the ingredients together until reduced by half. Strain and leave to stand. Season with salt and pepper

Chicken jus

  • 3 Banana shallots
  • 3 Cloves of garlic
  • Quail wings
  • 100 g Chicken liver
  • 4 sprigs of thyme
  • 50 g Cognac
  • 200 g Vitt vin
  • 700 g Chicken stock
  • 1 pc Salted lemon
  • 20 g Ramson capers
  • 30 g Butter

Chop the shallots and garlic. Fry the onion and thyme together with the quail wings and chicken livers for the sauce.
caramelized. Deglaze the saucepan with the cognac and white wine and reduce the liquid by half.
Add the chicken stock and reduce to half again. Drain and season with salt, pepper and sherry vinegar. Stir in cold butter.
Finely chop the zest of the salted lemon and add it to the sauce along with the ramson capers.

White radish

  • 1 pc White Radish
  • 11 pcs Pearl onions

Cut the radish into 2.5 centimeter slices and punch out rounds. Place in a vacuum bag.
Peel the pearl onions. Place in vacuum bag. Add half of the glaze to each vacuum bag and seal.
Bake at 100°C steam for 30 minutes.


  • 50 g Butter
  • 100 g Chicken stock
  • 5 g Oregano
  • 4 g Salt

Combine butter, chicken stock, oregano and salt.

Apple puree

  • 4 apples
  • 50 g Butter
  • 2,5 g Pectin
  • Salt
  • 2 g Agar Agar

Quail nuggets

  • Quail thighs
  • Flour
  • Eggs
  • Panko

Roast the apples in the wood-burning oven until golden. Cut the apples and fry in browned butter, add pectin, salt and agar.
Blend to a smooth puree in the Vitamix.


  • 100 ml Soaked Vreta peas
  • 100 ml Marcona almonds
  • 1 tbsp Mushroom powder
  • 1 pinch Jalapeno flakes
  • Salt

Fry the vreta peas until golden, place on dry paper.
Pulse the fried peas together with the marcona almonds, mushroom powder, jalapeno flakes and salt to a lovely crunch (be careful when pulsing the ingredients not to get a flour).


  • 1 box of cornflowers (or any other nice flower you can find)