JELLY OF QUAIL, TRUFFLE AND OAK PUREE, TASTING A SMELL

INGREDIENTES  

600G Quail (approximately)
350G Shallots
3 Star anise
50g Unsalted butter
100ml groundnut oil
1l Chicken broth
50ml Madeira
1/2 Leaf of gelatine
Chervil, tarragon and parsley
Salt and pepper
Truffle and oak puree:
50g Perigord truffle
25g Unsalted butter
15ml whipping cream
Oak extract
Salt and pepper
Langoustine cream:
250g Crushed Langoustine claws
50g Chopped Shallots
250ml White Wine
25g Celery (finely sliced)
20g Carrot (finely sliced)
1 Baby onions (finely sliced)
un-waxed lemon zest
Lemon Juiced
5 White Peppercorns
20 Coriander Seeds
175ml Whipping cream
175ml Semi skimmed milk
3 Basil Leaves
Chopped Parsley
Chopped tarragon
Chopped Chervil
Salt, (to taste)
Cayenne pepper, (to taste)
Lemon Juice (to taste)
Arachide oil
Parfait of chicken liver and foie gras:
200 gr. Trimmed Chicken livers
200 gr. trimmed foie gras
4 Eggs
400 grams Melted butter
18 gr. Sel Rose
100 gr. Shallots
1/2 Bunch Thyme
1 Garlic cloves
150mls Dry Madeira
150mls Ruby Port
75mls White Port
50mls Brandy

PREPARATION

Remove the meat from the quails and chop the bones. Pass the meat through a mincer. Peel and very finely slice the shallots. Crush the black pepper and tie in muslin. Lightly caramelise the shallots and star anise together in half of the butter. Add the minced quail meat and chopped bones; continue to cook, stirring regularly until the meat has browned. Add the remaining butter and continue to cook for a further five minutes. Transfer to a pressure cooker and deglaze the pan with a little of the broth. Add this to the pressure cooker and cover with the remaining chicken broth. Seal the pan and cook on high pressure for half an hour. Remove from the heat and leave to cool completely before removing the lid. Strain and reduce to 650-700ml approximately. Meanwhile, pour the Madeira into a small pan and place on high heat. Bring to the boil and flame off the alcohol. Reduce a little and remove from the heat. Set aside to cool before adding to the quail stock. When the liquid has cooled, add the fresh herbs and leave to infuse for a couple of hours. Soften the gelatine in cold water. Remove the herbs from the stock and pass through the filtration system. Add the gelatine and heat gently to dissolve. Check the seasoning and adjust if necessary. Puree the truffle using the edge of a knife. Melt the butter and add the oak extract. Combine with the truffle and cream and place for thirty seconds in the microwave for the flavours to develop. Adjust the seasoning and set aside.

Oak film
This is an edible pullalan-based film flavoured with oak resin that melts in the mouth and creates the taste of the smell of oak. A few grains of malic and tannic acid are added to enhance the oak character and create increased saliva flow.

Xanthan gum
Crush the langoustine claws to a pulp. Slightly caramelize the claws in a thin layer of the arachide oil, achieving a light golden colour. Deglaze the pan using the white wine. Reduce the wine by 50%. Add the wine to the claws and allow to macerate at 80°C for 2 hours. Sweat all the vegetables, white pepper corns and coriander seeds in some arachide oil. Mix the vegetables langoustine claws and wine and simmer. Add the whipping cream and milk , bring back to the simmer and cook for 10 minutes. Pass through 3 layers of muslin. Season the hot liquid with the parsley, tarragon, chervil, salt, cayenne pepper and lemon juice in this order. Use approximately 1 gram of the xantham gum per litre of liquid and blitz it in. First make a shallot reduction: Finely dice the shallots. Peel and finely chop the garlic. Bunch the thyme together with some string. In a pan place the thyme shallots garlic Madeira, ruby port, white port and brandy. Marinade for 24 hours. Reduce this mixture until there is no liquid left. To make the parfait: Pre heat the oven to 100°C and place the metal bain marie with 5cm of water. Cut the chicken livers and Foie gras to equal size, Combine the chicken liver and Foie gras with the sel Rose. Place the in a metal tray, in a warm place to soften. Heat the butter and leave to cool slightly . Place the eggs, the softened livers and foie gras mix and the shallot reduction in a large bowl and blitz with the hand blender. slowly mix in the butter. Place in a thermo mix and blitz for a couple of minutes. Pass through a double layer of muslin inside of a large colander . Pass again this time through a fine chinois. Pour into a terrine mould and place in the pre heated bain marie, cover with a lid. cook to 62-65 °C. After 10 minutes check the parfait it should wobble as a whole in one movement. It it is not ready put back into the oven and continue to check regularly, depending on the movement when wobbled. Remove from the oven and allow to cool. Once cool refrigerate and leave to rest for 24 hours. Place a spoonful of pea puree in the bottom of the cup leave to set and carefully pour the quail jelly over it. Leave to set in the fridge.

TO SERVE 

Cover the jelly with a couple of teaspoons of langoustine cream and top with a spoonful of foie gras mousse. Finish with a piece of duck-skin crackling, chopped chives, salt and cracked black pepper. Serve the oak film three to four minutes before the jelly to create the taste of the smell. Serve the jelly with toasted sourdough bread spread with the truffle and oak puree.