Quail fillets with bacon bits and maple syrup jus

Time to prepare 1 hour

Difficulty Intermediate

Recipe made by Olivier, Top Chef candidate.

Ingredients :

4 quails
2 shallots
4 carrots
1 onion
1 clove of garlic
1 Chinese cabbage
1 slice of smoked bacon
White wine
Cognac
Madeira
1 green leek
crosnes
Seed oil
Salt pepper

Preparation :

Preparation 15 mins
Cooking 45 mins

1

Bone the quails, lift the legs and remove the fillets. Reserve them. Start a juice by breaking the carcass. Sweat it with a drizzle of seed oil. After colouring, add the thighs and the aromatic garnish (onions, garlic, carrots, leek). Bring back well. Deglaze with cognac and flambé. Add Madeira and white wine. Let reduce to dryness. Add water and cook for 45 minutes.

Technical moves

How to cook green vegetables?

Carve an onion
2

Decant the thighs, set them aside and strain the juice. Cook small carrot sticks. Blanch the cabbage and cook the crosnes in salted boiling water until tender.

Technical moves

Blanch meat or vegetables
3

Season the supremes, pan-fry them with oil and butter on the skin side, turn them over for a few seconds on the flesh side, decant them, brown the thighs with the bacon bits. Add 2 tablespoons of maple syrup. After coloring, add the meat juice from the carcasses. Then add the vegetables and then the supremes. Adjust the seasoning. Put a teaspoon or a tablespoon (depending on whether you want a softer side or not) of white alcohol vinegar. Glaze the vegetables well.
4

Dress.

Tips

For this recipe for Quail fillets with bacon bits and maple syrup juice, you can count on 15 minutes of preparation. To learn more about the foods in this juice recipe, head over to our food guide here.