Galantine of quail, foie gras and jasmine-poached raisins

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West: The Cookbook

  • Yield: 4 Servings

Ingredients

Foie gras parfait
  • 5 tsp port
  • 5 tsp Madeira
  • 2 tsp brandy
  • 1 shallot, sliced
  • 1 sprig thyme
  • 1 clove garlic, sliced
  • 2 oz fresh chicken livers, warmed to room temperature
  • 2 oz foie gras, warmed to room temperature
  • 1 egg, lightly beaten
  • 0.33 cup unsalted butter, melted
Jasmine-poached raisins
  • ¼ cup sweet wine, like Essensia orange muscat
  • 0.33 cup water
  • 0.33 cup raisins, washed
  • Pinch of Chinese five-spice powder
  • 1 tsp jasmine tea leaves, bundled in a cheesecloth
Foie gras
  • 4 oz foie gras, warmed to room temperature
  • ½ tsp salt
  • ½ tsp sugar
  • Pinch of Chinese five-spice powder
  • 2 tsp sweet wine, like Essensia orange muscat
  • 2 tsp white port
  • 1 tsp brandy
How to Make It
    Foie gras parfait
  1. In a small saucepan, combine port, Madeira, brandy, shallot, thyme and garlic and cook on medium heat until liquid is reduced to 1 Tbsp. Strain this reduction through a sieve and discard the solids.
  2. Place chicken livers and foie gras in a blender, add reduction and blend until smooth, about 2 minutes. Add egg slowly while continuing to blend. Then add melted butter and salt and pepper. Pass this parfait through a fine sieve and chill in the refrigerator until cold.
  3. Jasmine-poached raisins
  4. In a small saucepan, combine wine with water and bring to a boil. Add raisins, five-spice powder and tea. Simmer for 5 minutes, remove from heat and allow to stand for 1 hour.
  5. Remove 3 Tbsp of the raisins and set them aside in the refrigerator. Remove and discard the tea leaves, then place the liquid and remaining raisins in a blender and blend until smooth. Pass this raisin mixture through a fine sieve and chill in the refrigerator until cold.
  6. Foie gras
  7. Remove and discard any veins and blood clots from the foie gras and place the foie gras into a bowl. Add salt, sugar, five-spice powder, sweet wine, port and brandy and allow to marinate for 6 hours.
  8. Preheat the oven to 275°F.
  9. Place the foie gras into a small rectangular ovenproof pan. Place this pan in a baking dish. Pour boiling water into the baking dish around the pan to make a bain marie, then place the baking dish in the oven and cook for 9 minutes. Remove from oven and allow to set in the refrigerator for 12 hours.
  10. Cut foie gras into twelve batons about 1IA inches in length.
  11. Quail galantine
  12. Mix jasmine-poached raisins with foie gras parfait in a bowl.
  13. Lay each quail skin-side down on a piece of plastic wrap about 16 inches x 8 inches. Season the flesh with salt and pepper, then spoon 2 tsp of the parfait and raisin mixture into the centre of the quail. Use the plastic wrap to fold the quail breasts over the filling to form a sausage shape roughly 2% inches in diameter. Tie the ends of the plastic wrap to secure.
  14. Steam the quail for 9 minutes, then allow it to cool in the fridge for at least 4 hours (overnight is best).
  15. Heat olive oil in a medium saute pan on high heat. Add  quail legs and roast them for 4 minutes per side.
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