Dombes Quail with Agen Prunes stuffed with foie gras, wild herbs and a prune jelly sheet

Recipe from Chef Frederic Simonin
copyright Maeva Destombes

4 people

Preparation : 90 minutes
Ingredients :
- 200 g Agen Prunes
- 250 ml Agen prune juice
- 4 whole Dombe quails
- 40 g foie gras
- Edible herbs and flowers (jasmine flowers, shiso, chervil, flat-leaf parsley, viola flowers, tarragon, marigold flowers)
- Oregano
- Marjoram
- 80 ml cream
- 1 sheet of JR brick pastry
- 15 hazelnuts
- 15 g hazelnut pieces
- ½ a gold leaf
- 100ml apple juice
- 1 sheet of gelatine
- 1,6 g Agar
- 25g butter
- Chicken stock
- Black pepper
- 3 cloves of garlic, in their skins
- 2 shallots
- 1 bay leaf
- sprig of thyme
- 1 tablespoon of honey
- 3 tablespoons of light soy sauce
- Olive oil

Mashed potato :
- 350 g Ratte potatoes
- 150 g butter
- 100 ml milk

Preparation
Step 1 - The quails
Roast the quails at 85°C for 3 minutes then 1 hour at 56°C.
Mix the honey, the soy sauce and 1 tablespoon of olive oil together and use to deglaze the quail in a frying pan.

Step 2 - The stuffing
Make a stuffing with the quail legs, 20g of foie gras, the oregano, the marjoram and the chopped hazelnuts.
Using a piping bag, fill 4 Agen prunes and cook in a steam oven (or in a couscous steamer). Cook for 5 minutes and reserve.

Step 3 - The Bavarois
Blend 60g of Agen prunes and pass through a sieve to obtain a smooth purée.
Whip the cream and incorporate the purée, while continuing to whisk.
Add the gelatine, softened in a bowl of cold water, and incorporate 20g of diced foie gras and the hazelnut pieces, then mix.


Step 4 - Jelly sheet
Thoroughly blend 10 Agen prunes with the apple and Agen prune juices.
Incorporate the Agar, whisk well and bring to the boil.
Strain the preparation, pour into a flat dish and leave to set.


Step 5 - Crispy tube
Cut the sheet of brick pastry into quarters and roll each around a 1x7cm metal tube.
Bake for 5 minutes at 180°C to obtain crispy tubes.
Fill with the bavarois and decorate each tube with a strip of the jelly sheet and some pieces of gold leaf.
Make a salad with the fresh herbs and edible flowers.

Step 6 - Sauce
In a heavy-bottomed saucepan, brown the quail carcasses with 2 tablespoons of olive oil, 7 black peppercorns, the garlic, the bay, the thyme and the chopped shallots.
Leave to caramelise, then incorporate the butter and cover with the chicken stock.
Reduce to thicken the sauce, then strain.

Mashed potato :
Cook the potatoes in their skin in a large pan of salted water. Start from cold.
Peel them while still hot, then pass them through a food mill.
Add the butter, mix, then gradually add the milk while continuing to stir.
Pass through a sieve, then whisk to obtain a regular consistency.