Method

For The Quail Legs
Place the legs, duck fat and thyme in a small pan, cover with tin foil and cook in an oven at 90ºC (fan) for 2 hours, or until tender. Remove the legs from the fat. Remove the thigh bone and roll the leg into a sausage shape, using cling film. Cool in the fridge until firm, about 1 hour. Discard the cling film, roll the legs in the flour, followed by the egg and finally the breadcrumbs. Deep fry at 180ºC for 2 minutes or until hot and golden.

For The Soy And Mushroom Broth
Add the oil, carrots, celery and shallots to a large pan over a high heat and cook for 5 minutes until golden brown. Stir in the button and flat cap mushrooms, herbs, peppercorns and a pinch of salt. Reduce the heat to medium and cook, covered, for 5 minutes. Add the stock and soy sauce, then cook for 10 minutes on a low heat.
Pass through a muslin cloth and add more soy if needed. Keep hot.

For The Onions
Cook all the ingredients in a pan over a low heat for 10 minutes, or until just tender. Cool in the liquid. To serve, cut in half through the root and cook in a frying pan until dark brown.

For The Corn On The Cob
Add a little oil to an already hot frying pan and fry the cob on all sides until golden brown. Add the butter, thyme, a pinch of salt and the garlic and cook for 2 minutes on a low heat. Cut the kernels off the cob and keep warm.

For The Sweetcorn Purée
Gently cook the sweetcorn with the stock and salt until tender. Add the cream and reduce by half. Blitz until smooth and pass through a fine sieve. Finish the purée with lemon juice. Keep warm.

For The Quail Crowns
Preheat the oven to 160ºC (fan).

Add a little oil to a hot frying pan and seal the quail on both skin sides until golden. Place the quail in breast-side up and cook in the oven for 6-8 minutes, or until the core temperature is 60ºC. Leave to rest for 4 minutes. Remove the breasts from the crown, season and keep warm.

To Serve
Arrange the quail breast, leg and eggs in the centre of the plate. Place the corn in the middle, then add a couple of teaspoons of sweetcorn purée on the quail breast. Finish with the vegetables and finally, pour the broth over the top.









Chef's Tip

Samphire can be used in season instead of asparagus.
The natural salt works really well with the dish.