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Quail consommé

11 September 2006

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- !](#)(The Fat Duck serves this with a ballotine of foie gras on a pea purée with a langoustine cream.)* Ingredients 88 quail, quartered 150 star anise 1kg shallots 10 cloves of garlic 100g unsalted butter Arachide oil (groundnut) 10 litres chicken bouillon 1 large bunch of thyme 1kg egg whites (whipped) 750ml Madeira 180g parsley, chopped 50g tarragon, chopped 50g chervil 3½ sheets gelatine Salt Method Chop quail into quarters, cut off legs and keep separate from the body. Seal and colour the quail body in a heavy-duty roasting tray. Seal and colour the legs in a roasting tray. Empty quail into a large stockpot. Roast the star anise, shallots and garlic with butter and add to the quail. Deglaze roasting trays with a little of the bouillon and add to the quail. Add remaining bouillon and thyme. Gently simmer the stock for four hours. Pass through three layers of muslin and allow to cool. Clarify by whisking in egg whites and simmering 20 minutes. Pass clarified stock through two layers of damp muslin. Reduce stock to approx. 5½ litres. Flame alcohol off Madeira, but do not reduce, then add to the reduced stock In this order, add parsley, wait one minute, add tarragon, wait one minute, add chervil, wait one minute and pass again through two layers of muslin. Season with salt. Soften gelatine and then dissolve in consomm‚. Note: The langoustine cream which is part of this dish is very lightly thickened with Xanthan gum (another polysaccharide gel).
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To serve, place 1tsp of pea purée in the centre of the dish.Place ballotine of foie gras on top.Pour the consommé around.
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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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