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Quail Salad with Celery, Grapes and Shallot Purée

Tender poached and pan-fried quail served with chicken liver parfait, sweet raisin purée, shallots, and crisp sourdough toast.

French CuisineGourmetFine DiningChicken LiverQuail
Estimated Nutrition
Calories
1962.6
kcal / serving
7850.5 kcal total
Carbs
80.1g
per serving
320.4 g total
Fat
152.7g
per serving
610.8 g total
Protein
61.3g
per serving
245.2 g total
Cook Time
180
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
15
g
Butter
knob
500
g
Butter
for parfait
2
piece
Egg
1 whole plus 1 yolk
150
g
Butter
for purée
Fruits
150
g
Raisins
100
g
Green Grapes
finely sliced
100
g
Black Grapes
finely sliced
GrainsCereals
1
piece
Sourdough Bread
loaf
Liquids
2
l
Chicken Stock
0.5
bottle
Port
for parfait
0.5
bottle
Madeira
for parfait
200
ml
White Wine
split between purée and shallot rings
Meat
2
piece
Quail
extra-large
500
g
Chicken Livers
NutsSeeds
50
g
Sea Salt
1
piece
Bay Leaf
2
piece
Garlic
peeled
2
sprig
Thyme
1
piece
Garlic
for parfait
1
sprig
Thyme
for parfait
OilsFats
200
g
Duck Fat
Vegetables
3
piece
Shallots
finely chopped
500
g
Banana Shallots
finely sliced
1
stalk
Celery
finely sliced

Method

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