{"id":27230,"date":"2022-11-10T16:32:57","date_gmt":"2022-11-10T15:32:57","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/tarragon-stuffed-quail-with-apple-creme-glazed-onions-and-chicken-jus\/"},"modified":"2022-11-10T16:32:57","modified_gmt":"2022-11-10T15:32:57","slug":"tarragon-stuffed-quail-with-apple-creme-glazed-onions-and-chicken-jus","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/tarragon-stuffed-quail-with-apple-creme-glazed-onions-and-chicken-jus\/","title":{"rendered":"Tarragon stuffed quail with apple cr\u00e9me, glazed onions and chicken jus"},"content":{"rendered":"<p>Serves 10<\/p>\n<h4>Quail<\/h4>\n<ul>\n<li>5 Quail<\/li>\n<\/ul>\n<p>Cut the quail according to your chefs instructions. Save the wings for the sauce and the thighs for later.<\/p>\n<h4>Stuffing<\/h4>\n<ul>\n<li>200 g Minced chicken<\/li>\n<li>50 g Double cream Arla\u00ae<\/li>\n<li>1 Egg<\/li>\n<li>5 g Tarragon<\/li>\n<li>20 g Parsley<\/li>\n<li>20 g Spinach<\/li>\n<li>1 Brown onion<\/li>\n<li>1 Garlic clove<\/li>\n<li>25 g Butter<\/li>\n<li>10 g Salt<\/li>\n<\/ul>\n<p>Saut\u00e9 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\u00b0C to 65\u00b0C 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)<\/p>\n<h4>Glaze<\/h4>\n<ul>\n<li>300 ml Chicken stock<\/li>\n<li>4 Garlic cloves<\/li>\n<li>4 tbsp Soy sauce<\/li>\n<li>1 tbsp Mirin<\/li>\n<li>2 tbsp Honey<\/li>\n<li>200 ml Apple must<\/li>\n<\/ul>\n<p>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<\/p>\n<h4>\nChicken jus<\/h4>\n<ul>\n<li>3 Banana shallots<\/li>\n<li>3 Garlic cloves<\/li>\n<li>Quail wings<\/li>\n<li>100 g Chicken liver<\/li>\n<li>4 sprigs Thyme<\/li>\n<li>50 g Cognac<\/li>\n<li>200 g White wine<\/li>\n<li>700 g Chicken stock<\/li>\n<li>1\u00a0 Salted lemon<\/li>\n<li>20 g Ramson capers<\/li>\n<li>30 g Butter<\/li>\n<\/ul>\n<p>Chop shallots and garlic. Fry the onion and thyme together with the quail wings and chicken liver until<br \/>\ncaramelized. Deglaze the pan with cognac and white wine and reduce the liquid by half.<br \/>\nAdd the chicken stock and reduce by half.<br \/>\nStrain and season with salt, pepper and cherry vinegar. Wisk in cold butter.<br \/>\nFinely chop the zest from the salted lemon. Add ramson capers and the chopped salted lemon.<\/p>\n<h4>Glaze<\/h4>\n<ul>\n<li>50 g Butter<\/li>\n<li>100 g Chicken stock<\/li>\n<li>5 g Oregano<\/li>\n<li>4 g Salt<\/li>\n<\/ul>\n<p>Cook butter, chicken stock, oregano and salt to make a nice glaze.<\/p>\n<h4>Turnip<\/h4>\n<ul>\n<li>1 White turnip<\/li>\n<li>11 Pearl onions<\/li>\n<\/ul>\n<p>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 \u00b0C steam for 30 minutes.<\/p>\n<h4>Apple pur\u00e9e<\/h4>\n<ul>\n<li>4 Apples<\/li>\n<li>50 g Butter<\/li>\n<li>2,5 g Pectin<\/li>\n<li>Salt<\/li>\n<li>2 g Agar Agar<\/li>\n<\/ul>\n<p>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 pur\u00e9e in a Vitamix blender.<\/p>\n<h4>Quail nuggets<\/h4>\n<ul>\n<li>Quail thighs<\/li>\n<li>Plain flour<\/li>\n<li>Egg<\/li>\n<li>Panko<\/li>\n<\/ul>\n<p>Dry the quail thighs and brush with the glaze. Bread in flour, egg and panko.<br \/>\nFry until golden and bake at 100\u00b0C fan oven.<\/p>\n<h4>Crunch<\/h4>\n<ul>\n<li>100 ml Soaked \u201dVreta peas\u201d<\/li>\n<li>100 ml Marcona almonds<\/li>\n<li>1 tbsp Mushroom powder<\/li>\n<li>1 pinch Jalapeno flakes<\/li>\n<\/ul>\n<p>Fry the peas until golden, place on dry paper.<br \/>\nPulse fried peas along with the Marcona almonds, mushroom powder, jalapeno flakes and salt to a crunch of desired texture.<\/p>\n<h4>Garni<\/h4>\n<p>1 punnet Corn flowers<\/p>\n","protected":false},"featured_media":25950,"template":"","recipe_category":[],"course":[230,226],"season":[],"class_list":["post-27230","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-meat","course-poultry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Tarragon stuffed quail with apple cr\u00e9me, glazed onions and chicken jus - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Tarragon stuffed quail with apple cr\u00e9me, glazed onions and chicken jus och andra recept hittar du hos AVEQIA, matlagning och event i Stockholm!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aveqia.com\/en\/recipe\/tarragon-stuffed-quail-with-apple-creme-glazed-onions-and-chicken-jus\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tarragon stuffed quail with apple cr\u00e9me, glazed onions and chicken jus - 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