Confit Quail Thighs with Cauliflower Purée and Roasted Vegetables – European Poultry

Ingredients

• 8 quail thighs
• Salt and pepper to taste
• 1 sprig rosemary
• 1 sprig thyme
• 2 garlic cloves, crushed
• 500ml duck fat or olive oil
• 1 head of cauliflower, cut into florets
• 2 tablespoons butter
• 1/2 cup heavy cream
• 1 carrot, sliced
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 2 tablespoons olive oil