Roasted Quail with Pear and Saffron Chutney

Name: Roasted Quail with Pear and Saffron Chutney
Yield: Serves 4 as a starter or light lunch
Ingredients: 20 ml soy sauce; 200 g apples, peeled, cored, and diced; 150 ml chicken stock; juice of 2 oranges; 1 kg pears, peeled, cored and diced; 1 tbsp orange zest; 1 thyme sprig; chopped black truffle (optional); 25 g butter; ¼ tsp black peppercorns; 1 bay leaf; 5 thyme sprigs; ½ tsp cayenne pepper; few chives; 2 shallots, peeled and sliced; 2 garlic cloves, peeled and roughly chopped; 100 ml Madeira; 20 ml honey; about 200 ml olive oil, plus extra to drizzle; 2 quails; sea salt and black pepper; 1¼ tsp ground nutmeg; 1 cinnamon stick; 100 ml dry white wine; 350 g caster sugar; 2 tbsp olive oil; 40 g finely chopped fresh root ginger; 250 ml white wine vinegar; 150 ml veal stock; ¼ tsp saffron strands, infused in 1 tbsp warm water

Preparation info

Serves
4
as a starter or light lunch

Difficulty
Medium

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

2 quails
about 200 ml olive oil, plus extra to drizzle
sea salt and black pepper

Starter
Lunch

Method

Preheat the oven to 220°C/Gas 7. Remove the legs and breasts from the quails and set aside. Remove the giblets from the carcasses and chop up the bones. Put the bones in a roasting tin, drizzle over a little olive oil and