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Top-ranked recipe named "Jelly of Quail, Langoustine Cream, Parfait of Foie Gras (Heston)"
These are the preparation details.
Using a powerful mincer or food processor, grind the quails and set aside.
Heat a small amount of grapeseed oil in the pressue cooker until very hot, the fry the quail meat until browned. If the wpan gets too hot, deglaze with a little water. Remove the quail from the pan, draij, and set aside.
Add the butter, shallots and crushed star anise to the pressure cooker and cook on a medium heat, deglazing from time to time, until the shallots are caremelaised.
Retrun the quail meat and cover with the chicken bouillon, topping up with water if needbe. Seal the pressure cooker, bring to full pressure and cook for 2 hours. Remove from the heat and let cool before opening. Skim the fat from the top and pass through a
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