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