Serves 2

Ingredients

Stuffed Quail

• 2 quails
  
• 1 slice white bread (chopped)
  
• 1 shallot (peeled & chopped)
  
• 25gr parsley (chopped)
  
• 30gr foie gras
  
• 8gr raisins
  
• 10gr pigs caul
  
• 50ml port
  
• 100ml chicken stock
  
• 50ml veal Stock
  
• Salt, pepper & sugar to taste

Mushroom Salad

• 1 shallot (peeled & chopped)
  
• 1 spring onion
  
• 50gr wild mushroom
  
• 10gr butter
  
• 10ml olive oil
  
• 2ml white wine vinegar
  
• Small amount of frisse, shitsu cress, dandelion & rocket leaves

Pasta

• 80gr flour
  
• 2 free range egg yolks
  
• olive oil

Method

Remove legs & bones, set aside to make the sauce with.

Fill the quail with the foie gras, raisins, shallots, white bread, chopped parsley, salt & pepper. Wrap in  pigs caul & chill in the fridge

To make sauce, roast off quail bones & leg, add shallot trimmings. Deglaze with port. Reduce & add chicken & veal stock, simmer for 30 minutes. Remove legs & flake for the ravioli. Pass sauce, reduce & set aside.

To make the ravioli, mix all pasta ingredients in robo until mix comes together. Knead well with hands & rest for 20 minutes.

Sweat off mushrooms & add all to the confit quail legs. Roll out the pasta & cut into circles. Spoon mixture into pasta & cover with another sheet to make a raviolo. Blanch quickly in boiling water. Repeat in cold water.

Roast quail in oven for 8 – 12 minutes. Whilst this is cooking prepare the salad by sweating off the wild mushrooms, shallots, spring onions, & deglaze with white wine vinegar. Remove from heat & stir in olive oil.

Remove quail from oven & rest

Reheat raviolo & assemble the dish.