Millcroft Inn & Spa’s Wild Quail with Savoy Cabbage and Black Truffle

This recipe, courtesy of Executive Chef Nicolas Petitjean from Headwaters Restaurant at Millcroft Inn & Spa, is an elegant dish sure to impress your guests this season. Quail is a delicately flavored game bird and pairs well with the texture and sweet flavour of the savoy cabbage. The secret in cooking quail is the cooking time and when done right, it is easy and delicious.

Wild Quail with Savoy Cabbage and Black Truffle 

Compliments of Executive Chef Nicolas Petitjean from Headwaters Restaurant at Millcroft Inn & Spa.

Serves 4 people

Ingredients:

4 Jumbo quail
4 Yukon gold potatoes
200 g Savoy cabbage
20 g Fresh black truffle
10 g Chives
500 g Brown chicken stock
100 g Extra virgin olive oil 
20 g Salt
10 g Black pepper 

Method:

1. Wash and peel the potatoes and cut into cubes about 0.5cm thick and reserve them in cold water. 
2. Wash and and ring out the savoy cabbage.
3. Blanch in boiling water the potatoes and cabbage for about 10-12 minutes. Remove and reserve both. 
4. Butcher each quail into 4 pieces: two legs and two breasts. Remove the the bone from the thighs and French the bone from the other part.
5. Confit the quail in olive oil, season with salt and pepper, and cook to the desired temperature for the breast. We recommend medium. 
6. Re-heat the potatoes and savoy cabbage with brown chicken stock.
7. Plate the dish according to the picture example above. 
8. Top with shaved black truffle and finely chopped chives.