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Quail Afternoon Tea

Name: Quail Afternoon Tea
Ingredients: 100ml port; 100ml madeira; 100ml brandy; 2 shallots, finely sliced; 1/2 fresh bay leaf; 2 sprigs thyme; 1 large clove garlic, peeled; 1 whole duck; 2 tbsp olive oil; 65g finely chopped brown onion; 40g finely chopped carrot; 40g finely chopped leek, white part only; 40g finely chopped turnip; 2 cloves garlic, finely chopped; 1 tsp tomato paste; 2L duck stock; 300g chicken livers; 70ml reserved parfait reduction, cooled; 5 eggs; 400g unsalted butter, cubed; sea salt and black pepper, to season; 1 tsp coriander seeds; 1 green cardamom pod; 3 cloves; 1/2 star anise pod; 1/4 cinnamon stick; 2 white peppercorns; 40g piece celery; 40g piece brown onion, peeled; 20g piece carrot, peeled

Jason Atherton

30 May 2016

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Components

Ingredients

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Season

Ingredients

Parfait Reduction

100mlport

100mlmadeira

100mlbrandy

2shallots, finely sliced

1/2fresh bay leaf

2sprigs thyme

1large clove garlic, peeled

Duck Tea

1whole duck

2 tbspolive oil

65gfinely chopped brown onion

40gfinely chopped carrot

40gfinely chopped leek, white part only

40gfinely chopped turnip

2cloves garlic, finely chopped

1 tsptomato paste

2Lduck stock

Parfait

300gchicken livers

70mlreserved parfait reduction, cooled

5eggs

400gunsalted butter, cubed

sea salt and black pepper, to season

Duck Raft

1 tspcoriander seeds

1green cardamom pod

3cloves

1/2star anise pod

1/4cinnamon stick

2white peppercorns

40gpiece celery

40gpiece brown onion, peeled

20gpiece carrot, peeled

45gpiece turnip, peeled

20gpiece leek, white part only

10gpiece beetroot, peeled

reserved duck breast, skin removed

90mlegg whites

Duck Tea Glaze

100mlDuck Tea

1/2 tspunsalted butter

Mushroom Purée

100gunsalted butter

2cloves garlic, finely sliced

500gpeeled flat mushrooms, finely diced

2sprigs thyme

100mlwhite chicken stock

sea salt, to taste

Madeira Cream

20gunsalted butter

3large shallots, finely sliced

1sprig thyme

3cloves garlic, sliced

250mlmadeira

300mlwhite chicken stock

150mlthickened cream

Pearl Barley Porridge

750mlwhite chicken stock, plus extra for finishing

200gpearl barley

65gbrown onion, whole piece, peeled

50gcelery, whole piece, peeled

40gleek white part only, whole piece

40gcarrot, whole piece, peeled

1large clove garlic, peeled and split in half

1sprig of thyme

sea salt, to taste

parmesan to finish

Pearl Barley Mirepoix

20gbrown onion, finely diced

20gcelery, finely diced

20gcarrot, finely diced

20gleek, finely diced

1/2clove garlic, finely diced

1/2sprig of thyme

2 tbspolive oil

Quail Egg

4quail eggs

60gplain flour

1whole chicken egg, lightly beaten

45gground panko breadcrumbs

sea salt

Brioche Disc

1loaf brioche

60gunsalted butter, melted

sea salt, to season

Quail

1quail

2 tbspolive oil

150gbutter

1clove garlic, sliced in half

2sprigs thyme

salt and pepper to season

Wild Mushrooms

soaked morel mushrooms

soaked trompette de la mort mushrooms

oyster mushrooms

swiss brown mushrooms

Lapsang Souchong Tea Bag

1 tspLapsang Souchong tea leaves

2cmpiece of thyme

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

EggsDuckMushroomCarrotCeleryThymeOnionleekQuail EggQuailChicken LiverAdult SupervisionWinter

Recipe by Jason Atherton. Originally published by Network 10 on 30 May 2016.

Original on 10 Play ↗