Quail “Three Ways” with Cantaloupe Emulsion
Recipe from Dominique Truchon, Auberge des Peuplirs, Charlevoix
Ingredients
- - 4 quails
- - 6 prunes
- - 200 ml (3/4 cup) Port
- - 6 quail eggs
- - 1 cantaloupe
- - 100 ml (6 tbsp.) white wine vinegar
- - 50 ml (3 tbsp.) honey
- - 200 ml (3/4 cup) olive oil
- - Duck fat
- - Salt and pepper
- - Mesclun
More Like This
Three Ways to Serve Pickled Quail Eggs | Spring Creek Quail Eggs
springcreekquail.com
Quail egg with spicy prawns | Prawns | quail egg | recipe | dish | food | snacks
onmanorama.com
Baked Quail – French recipe
bebra.me
Quail Escabeche (_Caille en Escabeche_) Recipe | Epicurious
epicurious.com
Quail with Pea Purée Recipe - Great British Chefs
greatbritishchefs.com
Pickled Quail Eggs | Eggs Recipes | Jamie Oliver
jamieoliver.com
Sous Vide Quail Recipe - Great British Chefs
greatbritishchefs.com
Quail paté - 9Kitchen
kitchen.nine.com.au