Quail on Toast by Ed Szymanski
Ingredients
- 200 gram button mushrooms
- 50 gram shallots
- 10 gram garlic
- 2 gram picked fresh thyme
- 10 gram colatura (can sub fish sauce)
- 30 gram white wine
- 30 gram butter
- 30 gram olive oil
- 30 gram heavy cream
- salt to taste (shouldn't need due to colatura)
- 75 gram prunes, pitted
- 40 gram red wine vinegar
- 20 gram sherry vinegar
- 40 gram water
- 20 gram dark brown sugar
- 1 stick cinnamon
- 50 gram butter
- the quail bones/wings from quail
- 100 gram shallot
- 50 gram garlic
- 5 gram thyme
- 5 gram whole white peppercorns
- 2 bay leaves
- 50 gram cognac
- 200 gram red wine
- 200 gram port
- 500 gram chicken stock
- 5 red grapes
- 2x quail, semi boneless
- 1 pullman loaf, cut into 1/2 in pieces, crusts removed
- 50 gram duck fat (or olive oil)
- 10 gram fresh chervil
- smoked oil (optional)
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