Quail confit with mashed potatoes and glazed carrots
6 servings
90 minutes
Quail confit with mashed potatoes and glazed carrots is a refined dish of European cuisine that combines tenderness, aroma, and sophistication of flavor. The quails are prepared using the confit method, making the meat incredibly tender and infused with herbs and spices like juniper, thyme, and garlic. The mashed potatoes enriched with cream and turmeric give the dish a velvety texture and a hint of spice. The glazed carrots cooked in butter and caramel syrup add a sweet contrast and appetizing shine. This dish is a true symbol of gastronomic art, perfect for festive dinners or special occasions when one wants to enjoy the harmony of flavors and textures.
1
Place juniper, thyme, garlic, and a pinch of salt (as well as any aromatic spices of your choice) in a saucepan with vegetable and butter fat along with quails, put on the fire, bring the oil to a boil and cook the quails in the oil at a gentle simmer for about an hour.
- Juniper berries: 4 pieces
- Thyme: 4 stems
- Garlic: 4 cloves
- Salt: to taste
- Vegetable oil: 300 ml
- Clarified butter (ghee): 100 g
- Quail: 4 pieces
2
During this time, boil the potatoes with turmeric and a pinch of salt, then mash them with cream.
- Potato: 400 g
- Turmeric: 1 teaspoon
- Salt: to taste
- Heavy cream 35% fat: 100 ml
3
Cut the carrot into small cubes, place it in a saucepan with sugar, a pinch of salt, and butter, add about 50 ml of water and cook until all the liquid evaporates and the carrot is glazed with syrup from the butter and sugar.
- Carrot: 200 g
- Sugar: 1 teaspoon
- Salt: to taste
- Butter: 20 g
- Vegetable oil: 300 ml
4
Before serving the quails, roast them in the oven for five minutes until they are a nice color.
