Jelly of Quail, Langoustine Cream, Parfait of Foie Gras (Heston)

Ready in 45 minutes

... with truffle and oak toast, scented moss.

Need to get some quails to give this recipe a try.


-- Quail Jelly --
2 7/20 kilograms Quails; heads and entrails removed
65 grams Oil, Grapeseed
65 grams Butter, Unsalted
100 grams Shallot; finely sliced
20 grams Star anise
750 grams Reserved Chicken Bouillon
2 grams Peppercorns, Black
77 1/2 grams Madeira
12 grams Chervil Leaves and Stems
12 grams Parsley Leaves and Stems
6 grams Tarragon Leaves and Stems
2 1/2 grams Armanac
2 grams Leaf Gelatine; 170 bloom
-- Langoustine Cream --
500 gram Langoustine Claws, Heads, Mid-gut (liver)
Oil, Grapeseed
100 gram Shallot; finely minced
700 gram Wine, Dry, White
340 gram Cream, Double
250 gram Milk, Semi-Skimmed
50 gram Celery; finely sliced
40 gram Carrot; finely sliced
20 gram Shallot; finely sliced
5 gram Peppercorns, White
5 gram Coriander Seeds
10 gram Parsley Leaves
10 gram Chervil Leaves
10 gram Tarragon Leaves
1 gram Basil Leaves
6 drops Tabasco sauce
10 drops Lemon Juice
Pepper, Black
2 3/5 gram Leaf Gelatine; 170 bloom
-- Pea Mousse --
1 kg Frozen Peas, Birds Eye
7 gram Leaf Gelatine; 170 bloom
50 gram Whipping cream
11 gram Salt
-- Foie Gras Parfait --
100 gram Shallot; finely sliced
3 gram Garlic; minced
15 gram Thyme Sprigs; tied with string
150 gram Madeira, Dry
150 gram Port, Ruby
75 gram Port, White
50 gram Brandy
300 gram Foie Gras; trimmed weight
100 gram Chicken Livers
18 gram Salt
2 gram Nitrite Salt
240 gram Egg
300 gram Butter, Unsalted; melted
-- Fig Tuiles --
300 gram Figs, Fresh
200 gram Figs, Semi-dried
1 gram Coriander Seeds
1/2 gram Cumin Seeds
1/2 gram Pepper, Black, Mignonette
1 gram Nutmeg
1 gram Star Anise
200 gram Port, Red
5 gram Vinegar, Sherry
3 gram Salt
100 gram Maltodextrin DE19
-- Truffle and Oak Butter --
65 gram Truffle, Black; Fresh Perigord, minced
40 gram Butter, Unsalted
60 gram Cream, Double
1/2 gram Oak Extract
1 gram Salt
1/2 gram Pepper, Black
-- Oak Film Base --
1 1/4 gram Oak Extract
1 1/4 gram Oak Moss Extract
3 3/4 gram Glycerine
225 gram Water, Deionised
7 19/20 gram Maltodextrin DE8
8 11/19 gram TIC gums alginate 488T
3 2/11 gram FMC biopolymer viscarin TP389
3/25 gram Aspartame

Original recipe makes 4 Servings



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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Calories Per Serving: 2730 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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