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Roasted Quail with Wild Mushrooms, Kale, Fondant Potatoes and a Tarragon and Madeira Sauce

Roast quail served with elegant fondant potatoes, wilted kale, wild mushrooms, and a rich, flambéed tarragon and Madeira sauce.

DinnerGourmetMushroomsQuailFowl
Estimated Nutrition
Calories
1210.3
kcal / serving
2420.5 kcal total
Carbs
47.9g
per serving
95.8 g total
Fat
89.1g
per serving
178.2 g total
Protein
56.2g
per serving
112.4 g total
Cook Time
30
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
50
g
Butter
for potatoes
50
g
Butter
unsalted, for quail
50
g
Butter
unsalted, for vegetables
50
g
Butter
for sauce
Liquids
300
ml
Chicken Stock
110
ml
Madeira Wine
175
ml
Beef Stock
Meat
2
piece
Quail
ready to roast
NutsSeeds
1
clove
Garlic
left whole
2
sprig
Thyme
fresh
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
2
tbsp
Tarragon
leaves
OilsFats
2
tbsp
Vegetable Oil
2
tbsp
Olive Oil
Other
2
piece
Quails' Egg
soft-boiled
Vegetables
4
piece
Potato
large, peeled
200
g
Wild Mushrooms
chanterelle, ceps, trompette or girolles
0.5
head
Kale
leaves removed, stem discarded and leaves chopped
1
piece
Banana Shallot
thinly sliced
200
g
Parsnip Purée
or cauliflower purée

Method

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