Duck Stuffed Quail with Sherry Vinegar Sauce
As seen on TV
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Who made this dish?
Duck Farce Stuffed Quail with Caramelised Carrots and Quail and Sherry Vinegar Sauce
Junior sous chef Patrick spotted the quail in the larder immediately. He boned out the quail and stuffed it with a seasoned duck leg farce, then sewed it back to its original shape. He said: 'In a different environment I love cooking on the fly, but here it's definitely a bit more of a scary place. You just have to pick something and stick with it, and I saw the quails immediately.' The judges noted: 'He's boned out his quail. He's filled it with minced duck leg, added some seasoning and herbs, and sewn them back up again. Now it's going to be about the cookery, the colouring on the outside. And you've got this duck farce that has to be cooked all the way through. You don't want it to be raw in the centre.' The dish was served with caramelised carrots and a quail and sherry vinegar sauce.
There's always going to be a risk with a dish like this. The quail itself at the bottom isn't cooked, and the farce isn't cooked either. And the sauce is big and bold, but it's a little bit too big, bold, and strong for a quail dish.' 'Mine is pretty raw. You wanted to show your skills. It just didn't quite come off today.' 'Patrick. Not a good day to go wrong in this kitchen.' Patrick said: 'Disappointed. It comes down to executing it right and I haven't. So it is what it is.' In deliberation: 'Patrick. His quail was well undercooked.'
