Masterchef UK Professionals
Baker:
Season:
Week:
Challenge Type:
Roasted Quail with Confit Legs
Roasted Quail with Confit Legs, Turnip and Bone Marrow Puree, Pickled Vegetables, Fried Quail Egg, and Quail Jus
Anthony, a sous chef in a Michelin-starred kitchen, chose quail for his knockout dish. He said: 'Initially it did take a little bit more thinking time than I would have liked, but the pictures slowly started to develop in my mind and I'm happy with where I'm headed now.' He roasted the quail gently on the bone, ensuring the skin was nicely coloured, and confited the legs separately. A fried quail egg was added as garnish, and the carcass bones and trimmings were used to build the sauce. A bone marrow and turnip puree was made to bring luxuriousness to the plate. When asked how much he did not want to cook again, Anthony said: 'Cooking again means today you weren't good enough, and that's not something I'm willing to accept.'
Judges praised the dish with clear approval. 'The breast meat itself is still slightly pink, wonderfully cooked and rested. You've used every bone, every trimming in this really amazing sauce. It is creamy, it is rich, it is delicious.' 'I love the way you took the legs off. You've confited those. Absolutely delicious. The little quail's egg melts into the sauce. The turnip puree is very good. With the bone marrow, you've managed to inject a real kind of depth of flavour.' 'I think it's great. Your presentation is sharp. You've balanced flavours beautifully. Well done.' In deliberation: 'Anthony with a quail. The confit legs. All in all, it was a really accomplished dish. Delicious.'
Would you like us to create a recipe to match this dish?
We try to create several recipes every day, and we'd love to prioritize a recipe for you. Just fill out the form and watch your inbox - no cost, no catch.
