Quail ballotine with freekeh, cranberries and goat’s cheese | Gourmet Traveller

Ingredients

• 4 quail, butterflied, wings and thigh bones removed
• 24 thin slices flat mild pancetta
• 60 gm butter, coarsely chopped
• 1 celery stalk, finely chopped
• 1 leek (white part only), finely chopped
• ½ carrot, finely chopped
• 1 golden shallot, finely chopped
• 4 thyme sprigs
• 750 ml hot chicken stock (3 cups)
• 200 gm cracked freekeh
• ½ Granny Smith apple, finely chopped
• 40 gm dried cranberries
• Finely grated rind of 1 lemon
• 1 preserved lemon, flesh discarded, rind rinsed and finely chopped
• 2 tbsp finely chopped chives and flat-leaf parsley, plus extra to serve
• 40 ml olive oil
• 100 gm soft goat’s cheese
• Chicken mousse
• 20 gm butter, coarsely chopped
• 3 golden shallots, finely chopped
• ½ garlic clove, finely chopped
• 100 gm skinless chicken breast, coarsely chopped
• ½ egg, lightly beaten
• 100 ml pouring cream
• 10 gm mixed dried mushrooms, soaked in hot water for 30 minutes, drained, finely chopped