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Coquelet, roast breast, confit leg, fried quail's egg, baby spinach and cauliflower purée.

coquelet is a smaller breed of chicken, very subtle in flavour and texture

Serves:  4

Ingredients:

2 whole coquelet
4 quails' eggs
½ head cauliflower
1 pint cream
Fresh nutmeg
250gm baby spinach


Marinade made with:

Zest of one orange
Zest of one lemon
Thyme
Rosemary
Maldon Salt
Juice of orange and lemon
Crushed garlic
Handful of chopped herbs (tarragon, parsley, chives)

Method

Confit legs:

Take the legs off the bird (or ask your butcher to do it).
Marinate for two hours. Wash the marinade off the legs, keeping the herbs and zest. Cover in duck fat and cook at 160° for 35 minutes.

Cauliflower Purée

Break up cauliflower, cover in cream and bring to the boil. When cooked, separate cream and cauliflower. Place cauliflower in liquidizer. Add back cream until puree comes to proper consistency. Season with salt, pepper, fresh nutmeg and lemon juice.

To cook the Birds:

Take the two crowns, leave on the bone.
Place chopped herbs under the skin (e.g. tarragon, parsley)
Seal crowns in a pan on the bone. Then place on a tray together with the herbs and zest left over from the marinade. Season with salt and pepper. Place in oven at 180° for 15 minutes. Remove and rest for 4 minutes, take breasts off the bone.

To serve:

Sauté baby spinach in a hot pan with butter, salt and pepper.

Fry quails eggs in olive oil, sunny side up. Warm purée in a dry pot. Place purée on a plate, followed by the spinach, place the egg on top, carve the breast and place leg beside. Serve with jus.

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