Quail ballotine

Savoy cabbage

Break into leaves, remove the stem and blanch in boiling salted water for 2 -2.5 minutes.

Ice water, drain and place on a dry cloth.

Season with salt and pepper.

Duxelle

Blend mushrooms in a food processor.

Heat a large pot with a little oil and add the mushrooms.

Cook on a medium heat until the mushrooms are dry.

Season with salt.

Chicken mousse

Place the food processor bowl in the freezer.

Chop breast up and add to frozen bowl. Blend well for 1 minute scraping down.

Add egg white and incorporate.

Slowly add the cream and season with salt.

Pass through a fine sieve and roll a little in cling film and poach in a pan of simmering water.

Add duxelle, chopped truffle, salt and pepper to taste. Place in a piping bag.

Quail

Brine

Bring to a boil and allow to cool.

Remove the breast from the crown and remove the skin.  Remove the legs keeping the skin on.

Brine the legs for 8 hours.  Wash well under cold running water and drain in a colander and dry in a dry cloth.

Remove the thigh bone from the leg.  Lightly butterfly out.  Pipe a line of mouse and roll in cling film.

Place in a vac pack bag and double bag.

Cook at 80 degree Celsius for 8 hours. Cool in ice.

Remove from the cling film and trim the bone.

Wrap in potato string and blanch fry for 30 seconds at 190 degree Celsius.

Refry at 190 degree Celsius for 2 minutes, season with salt.

To wrap quail ballotine

Lay cabbage on bench, season salt and pepper

Mousse on top

Seasoned quail breast

Truffle slices

Season duck liver

Truffle slices

Seasoned quail breast.

Mousse

Wrap in cabbage

Wrap one strip of thin Alsace bacon around and roll in cling film.

Steam in a steamer for 12 minutes and rest.

Mushroom and truffle puree

Blend mushrooms in food processor and split into 2 trays, leave over night to oxidise (do not put salt or lemon in them)

Place in a large pot and cook down slowly until puree consistency.  Add truffle trim and blend.

Season with truffle vinegar and boiled rice wine vinegar to taste.  Paco

Lentils 

Soak the lentils in water for 24 hours.

Strain the water and cover with a light brown chicken stock, add a slice of pineapple, carrot, garlic, thyme, stick of celery and cook in a pressure cooker for 4 minutes once under pressure.

Blend half the lentils with the stock to make a puree, season with salt and lemon, place in paco.  Store the whole lentils in the stock.  Heat lentils in a little puree.

Sauce Albuféra

Sweat off the shallots and garlic in the butter with no colour until soft.  Add the wine, white port, Noilly Prat and reduce by half.  Add the chicken stock and bring to the boil.  Pass through a sieve into a clean pan and reduce by half. Change the pan again and add the cream and reduce by half. Season with salt and lemon, hand blend in the duck liver and pass into a sauce container.

Truffle mayonnaise

Place egg yolks, vinegars and mustard into the food processor and turn on.  Season with salt.

Slowly add the oil, add the chopped truffle and correct the seasoning with salt and lemon juice.  Place in a piping bag.

To serve, pipe into the serving bowl and micro plane cured duck liver over the top.