FOR THE QUAIL

Poach the whole quail crown in chicken stock for approx. 5 minutes. Remove and dry.

Fry skin side down to crisp the skin in a pan of foaming butter. Remove the quail breasts and trim to shape. Season to finish.

FOR THE CONFIT LEGS

Melt the duck fat in a saucepan and bring to a temperature of 120 ̊C

Submerge the quail legs in the fat and leave to cook for 3 hours, either on the hob or in the oven, making sure that the fat remains at 120°C.

Using a slotted spoon, carefully remove the quail legs and drain on kitchen towel, remove the bone from the leg as it should easily pull out. and chill until needed

To serve, heat a little oil in a non-stick pan and fry the legs skin side down for 2–3 minutes until golden brown and crispy, brush with a little butter a top with the chicken fat crumb.

CHICKEN FAT CRUMB

Fry the breadcrumbs in the chicken fat until golden brown.

Add a little salt, chopped thyme and zest of the lemon, mix in and reserve.

FOR THE PICKLED GIROLLES

In a hot pan add the oil quickly sauté the mushrooms & thyme for approx 50 seconds in the oil.

Add the sherry vinegar. Reduce the vinegar until just evaporated, season and add the hazelnut oil and re-simmer.

Pour into a suitable container and leave to marinate over night.

FOR THE ROASTED HAZELNUTS

In a dry pan slowly pan roast the hazelnuts and add the butter and a pinch of salt, cook until golden brown.

Allow to cool before cutting in half

Dress in a little hazelnut oil and chopped chives to finish

FOR THE APPLE & VANILLA CHUTNEY

Place all into a pan and reduce until liquid has absorbed into the apples

PRUNE PUREE

Place all ingredients in a pan along with the spices placed into a muslin spice bag

Simmer until the prunes are soft and liquid has reduced by half

Remove the spice bag and blend the prunes then to a puree add the red wine vinegar to taste and a little olive oil to the puree to finish off.

TO SERVE

Arrange the two quail breasts and legs on the plate, spoon a little prune puree on to the plate.