Pan Seared Deboned Quails – Porto Vecchio Restaurant

Pan Seared Deboned Quails, Carrot & Orange Puree, Wild Berries & Ruby Port Reduction (Serves 2)

You will need (INGREDIENTS):

4 Quails Deboned

10g Copped Thyme

10g Chopped Rosemary

Salt & Pepper for Seasoning

30g Wild Berries

Juice of 1 Orange

Zest of ½ Orange

Zest of ½ Lemon

4 Shots Ruby Port

2 tsp Honey

For the Puree:

1Kg Carrots

4 Onions

2 tsp Butter

4ltrs of Water

 

Procedure:

Puree:

Sautee Carrots & Onions in butter, add water and bring to the boil. Simmer on low heat for 3hours, strain & blend. Add strained water as necessary to adjust consistency.

Quails:

Sprinkle chopped thyme, rosemary, salt & pepper and let sit for 10 minutes.

In a hot thick bottomed pan, on medium heat, sear skin side down until golden brown, turn & cook for another 5 minutes. Flame with the Ruby Port, add zest, honey, berries & orange juice. Reduce until thickened.

Plating:

Start by plating the carrot Puree as a bed, place 2 quails per person, one on top of the other, drizzle the juicy sauce on top & serve.

 

Prep time:  3 Hours

Cooking time: 15 Minutes

 

Restaurant name: Porto Vecchio

Chef name: Joseph Debono

Restaurant address: Triq Martino Garces, Mgarr Yacht Marina, Mgarr.  GSM 2413

Phone: 21563317

Website:  www.portovecchiorerstaurant.com