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

... with truffle and oak toast, scented moss. Need to get some quails to give this recipe a try.

Category: Main Dish

Cuisine: English

☆☆☆☆☆

1 review

Ready in 45 minutes

Ingredients

-- 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

Directions

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

Reviews

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