Grilled Quail breast

Creation Merlot, Cabernet Sauvignon,
Petit Verdot
Grilled Quail breast, confit leg, Butternut puree, roasted Parsnips and
King Oyster Mushrooms
Quail
Ingredients
4 fresh quails
200 ml duck fat
salt to season
Method
1. Debone the legs of the quail and set aside.
2. Debone the breasts.
3. Remove the thigh bone from each leg, season and roll in cling film.
4. Place the legs in a tray covered by the duck fat.
5. Cover the tray with tin foil and bake in the oven at 150° C for 45 minutes.
6. Allow to cool.
Butternut Purée
Ingredients
400 g butternut cubed
100 ml milk
100 g butter cubed
tsp rosemary
salt to season
Method
1. In a pot, place the butternut and milk, bring to simmer.
2. Add rosemary.
3. Once cooked, strain milk, and place the butternut in a blender.
4. Add butter, blend and season.
5. Set aside to serve.
Roasted Parsnips
Ingredients
4 medium parsnips
20 ml olive oil
30 g butter
30 g sugar
salt to season
Method
1. Peel and quarter the parsnips and remove the core.
2. Place in a pan with the oil, butter and sugar.
3. Cook on low heat until tender.
4. Set aside to serve.
King Oyster Mushrooms
Ingredients
1 king oyster mushroom
20 g butter
salt to season
Method
1. Slice the mushroom, gently fry in the butter and season to serve.
Prosciutto Crisps
Ingredients
8 small slices prosciutto
Method
1. Place between two trays, and cook until crisp in the oven at 180° C.
Green Beans
Ingredients
8 green beans
1 pot boiling water, salted
Method
1. Trim the beans.
2. Blanch in boiling water until tender but not discoloured.
3. Chill in ice water and keep for serving.
Potato
Ingredients
4 medium potatoes
oil to cook
salt to season
Method
1. Thinly slice each potato in a slicer.
2. Overlay the slices and press together.
3. Trim to get a rectangular shape.
4. Shallow fry in the oil and season.
Bordeaux-Style Sauce
Ingredients
1 cup Creation Bordeaux-style blend
3 cups good beef stock
1 clove garlic
1/2 onion sliced
2 sprigs thyme
Method
1. In a heated pan, sauté the onion, garlic and thyme.
2. Deglaze with the wine.
3. Reduce by half.
4. Add the stock and reduce until desired consistency is reached.
To Serve
1. Grill the breast until medium.
2. Heat the legs, potatoes and parsnips on a tray in the oven.
3. Reheat the beans in water and season.
4. Heat the butternut purée in a small pot.
5. Heat the sauce in a small pot.
6. On warm plates, place the potato in the centre, followed by 2 breasts and 2 legs for each plate.
7. Place some of the butternut purée on each plate, followed by the parsnips, green beans and
mushrooms.
8. Add the prosciutto crisps, two per plate.
9. Drizzle with the sauce and serve.
Serves 4