Quail Stuffed with Risotto and Eggs ~Brazen Youngster Style~
Sōma's stagiaire dish with Shinomiya's revision — deboned quail filled with chicken risotto and a soft quail egg, wrapped in cabbage, with a Madeira–sherry vinegar sauce
- Difficulty
- Total time
- 2 h
- Hands-on
- 1 h 40 min
- Cost
- ¥¥¥¥
- Servings
- 4
Equipmentboning knife, saucepans, frying pan, oven, kitchen twine, thermometer
Tasterich, umami, sweet
Ingredients
≈ amount estimated by Totsuki AI.
Quail
- 4 whole quail, deboned (ask your butcher) (amount estimated)
- 4 cabbage leaves, parboiled in salt water (amount estimated)
- 2 tbsp neutral oil (amount estimated)
- salt, to taste (amount estimated)
- black pepper, to taste (amount estimated)
Risotto filling
- 80 g rice, arborio (amount estimated)
- 250 ml milk, warm, plus stock as needed (amount estimated)
- 100 g ground chicken (amount estimated)
- ½ onion, finely diced, sweated (amount estimated)
- 20 g butter (amount estimated)
- 2 tbsp cream, fresh (amount estimated)
- 4 quail eggs, soft-boiled (2½ minutes) and peeled (amount estimated)
Madeira sauce
- 100 ml Madeira (amount estimated)
- 50 ml red wine (amount estimated)
- 150 ml fond de veau (amount estimated)
- 1 tbsp sherry vinegar (amount estimated)
- 1 tsp honey (amount estimated)
- 1 tsp sugar (amount estimated)
- 1 tsp soy sauce (amount estimated)
Garnish
- parsley, to taste, finely ground (amount estimated)
Method
+ step written by Totsuki AI.
- 1
Sweat the onion in half the butter, add the chicken and cook until crumbly, then the rice. Add the warm milk a ladle at a time and cook for 15 minutes until just tender. Finish with the cream; season and cool.+
- 2
Open each quail, season, spoon in risotto, nestle a soft quail egg in the centre and close. Wrap each in a cabbage leaf and tie.+
- 3
Brown the quail in oil and the rest of the butter (poêlé), then roast at 200 °C for 12–15 minutes until 74 °C at the centre of the filling.+
- 4
For the sauce, caramelise the honey and sugar, deglaze with the sherry vinegar, then add the Madeira and red wine and reduce by half. Add the fond de veau and reduce until it coats a spoon; finish with soy sauce.+
- 5
Halve the quail to show the egg, nap with sauce and sprinkle with parsley.+
Food safety
- Cook poultry until the thickest part reaches 74 °C / 165 °F (duck breast may be served pink at 57–60 °C if it is whole-muscle and from a trusted source).
- Cook minced meat through to 71 °C / 160 °F — no pink in the centre.