Saturday, October 31, 2009

Bacon roasted Quail

Foie Gras, Pecan Hash, Date Butter, Pickled Apple

This is a bacon wrapped double quail breast, seared foie gras, dates cooked in madeira and buzzed with butter. The pecan hash has crispy potatoes, shallots, thyme, chives and lemon oil. We finish with bacon sherry jus, and pickled apples warmed in buerre monte.

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