Quail Salad With Chicken Liver Balsamic Vinaigrette
4 whole Gourmet Direct Quail
300g Gourmet Direct Duck Fat
8 tablespoons soy oil
4 rashers of Gourmet Direct Prosciutto
100g Gourmet Direct Chicken Livers
knob of butter
salt & pepper
2 tablespoons Balsamic Drizzle
squeeze of lime
4 medium new potatoes
2 shallots (sliced)
2 handfuls of fresh organic Mesclun
10 cherry tomatoes (quartered)
Italian Parsley
Preheat oven to 60˚C.
Meat preparation
Separate quail legs from breasts. Leave the breasts on the carcass during the cooking process to optimize flavour.
Place quail legs in deep roasting dish, cover and confit by spooning all the duck fat over the legs and cooking at 60˚C for 2 hours. Set aside, let cool and then take the meat off the bone. Sear the quail breast on the carcass in a saucepan with 2 tablespoons of soy oil on high heat. Then place in the oven at 180˚C for 8 minutes. Set aside to rest and then slice the breasts carefully from the carcass. Pop prosciutto in the oven at 180˚C for 5 minutes or until crispy.
Chicken liver balsamic vinaigrette
Sauté chicken livers in a drizzle of soy oil and small knob of butter. Add salt & pepper. Set aside and leave to cool. Put into blender with balsamic drizzle, squeeze of lime. Slowly add remaining soy oil while blending until it reaches a thick consistency. Season to taste.
Potatoes
Boil 4 medium new potatoes until cooked but still firm. Peel then slice. Marinate with the chicken liver balsamic vinaigrette.
To serve
Mix together the Mesclun, sliced shallots, and the confit quail leg meat. Arrange the salad on the centre of the plate using a round mould. Place sliced quail breasts on top of the salad. Top the quail breasts with a rasher of crispy prosciutto. Sprinkle a few pieces of potato around the plate and top with a cherry tomato quarter. Drizzle the dressing over the dish. Garnish with finely chopped Italian parsley.
Serves 4.
By Jeremy Rameka, Chef, Pacifica Restaurant, Marine Parade, Napier
© Copyright 2005 Gourmet Direct Limited
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