Quail Confit with Mashed Potatoes and Glazed Carrots
Main Dishes | European cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
14
🍽️ Servings
6
Description
Quail confit with mashed potatoes and glazed carrots.
Ingredients
- Quail Egg - 4 pieces
- Vegetable Oil - 10 fl oz
- Ghee - 3.5 oz
- Thyme - 4 stalks
- Garlic - 4 cloves
- Juniper Berries - 4 pieces
- Potato - 14.1 oz
- 10% cream - 3 fl oz
- Turmeric - 1 tablespoon
- Carrot - 7.1 oz
- Butter - 0.7 oz
- Sugar - 1 tablespoon
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Place juniper berries, thyme, garlic, and a pinch of salt (as well as any aromatic spices of your choice) into a saucepan with vegetable oil and butter along with the quail. Set it over heat, bring the oil to a boil, and simmer the quail in the oil at a gentle boil for about an hour.
Step 2
In the meantime, boil the potatoes with a pinch of salt and a bit of turmeric, then mash them, adding cream.
Step 3
Dice the carrot into small cubes, place it in a saucepan with sugar, a pinch of salt, and butter. Add about 50 ml of water and cook until all the liquid has evaporated and the carrots are glazed with a syrup made from the butter and sugar.
Step 4
Before serving, roast the quails in the oven for five minutes until they have a beautiful color.
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