A crystal clear and aromatic consommé built on a deeply flavoured roast quail stock. Developed through layers of roasting and infusion and then clarified using a traditional raft method. Finished with a delicate herb infusion, it offers a rich and elegant broth bursting with flavour.

Roast Quail Base Stock Recipe (before clairfying):

Ingredients

  • 3kg quail bones
  • 200g Vinegar Minus 8 Wine L8 Harvest Special Branch
  • 3kg golden chicken stock
  • 3kg white chicken stock
  • 1 leek
  • 1 white onion
  • 4 celery sticks
  • 500g button mushrooms
  • 2 carrots
  • 2 cloves of garlic
  • 4g Dukkah
  • 5g sabzi ghormeh
  • 30g lemon thyme
  • 4g Wild Madagascan Pepper
  • 4g Spice of Angels
  • 1 lemon

Method

Chop all bones, wings, carcass into 1 inch pieces.

Slice all the vegetables and keep them separate.

Roast the bones in pan or oven until golden and dry.

Colour mushrooms until golden and dry.

Sweat alliums until soft and sweet.

Hard roast the carrots in the pan with a little colour.

Deglaze the pans with vinegar.

Reduce vinegar slightly and add stocks.

Add vegetables, bones and aromatics.

Allow to cook out for 1 hour.

Pass and chill.

Roast Quail Consommé Recipe (raft for clarification)

Ingredients

Method

Bring the Quail Base up to 40ºC.

Roast and chill the quail bones.

Blend the quail bones, meat, egg white, spices, vegetables and flavour enhancer.

Whisk into the the quail base and bring up to simmer.

Cook out on a medium heat for 40 minutes.

Pass through a Claribag.

Infuse with Fresh Herbs.