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Compression of Quail Breast with California Raisins, Polenta, Spinach, and Poached Daikon

Recipe By
EDMUND TOH
EXECUTIVE CHEF, RESORTS WORLD SENTOSA

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Instructions

  • 1. Compression of Quail Breast with California Raisins, Polenta, Spinach, and Poached Daikon

    For brine solution, place ingredients in a stock pot and bring to boil and cool immediately. Set aside to cool.

    Use the brine solution to brine quail breast for 20 mins. Remove from brine solution and set aside.

    Heat a pot and add olive oil, onions and sweat them for 5 mins until soft. Continue to add the rest of ingredients for marmalade and cook until marmalade consistency.

    Heat a pot and add in olive oil, add shallots and sweat them until very soft before adding trumpet mushrooms, California Raisins and chives. Stir well and place aside. In a stockpot, heat milk and chicken stock until 85°C and slowly add polenta flour and cook for a few minutes. Add parmesan cheese and season polenta with salt and white pepper. Return cooked trumpet mushrooms and California Raisin mixture to the pot. Combine and set aside.

  • 2. TO ASSEMBLE

    Using two pieces of quail breast, sandwich the polenta mixture and then wrap it with spinach. Place the quail breasts into a vacuum bag, add extra virgin olive oil and vacuum pack. Cook the quail, sous vide at 60°C for 10 mins. Cut into slices. Garnish with daikon spheres, silver chips and coriander cress.