Roast Crown of Quail with a Bourguignon Sauce

Roast Crown of Quail on a bed of Creamed Mushrooms with a Bourguignon Sauce.

Serves - 2

Preparation time - 30 minutes

Cooking Time - 15 - 20 minutes

Ingredients

For the quail

2 quail
2 tbsp olive oil
salt
freshly ground black pepper

For the mushrooms

1 tbsp olive oil
1 small knob of butter
2 rashers streaky bacon, chopped
10 baby button mushrooms, cleaned and sliced
2 tsp cognac
110ml/4fl oz double cream
5g fresh flatleaf parsley, chopped
1 tomato, de-seeded and diced
salt
freshly ground black pepper

For the sauce

1 tsp olive oil
6 tsp cognac
3 tbsp red wine
110ml/4fl oz chicken stock
1 knob butter
salt
freshly ground black pepper

Method

1. Preheat the oven to 220C/425F/Gas 7.
2. Remove the legs and wings from the quails. Reserve the bones for the sauce.
3. Season the quail crowns and place them in a small roasting tin.
4. Drizzle over the oil the roast for 10-12 minutes or until cooked through.
5. Heat the oil for the sauce in a small pan.
6. Sear the quail legs and wings for 3-4 minutes.
7. Gently heat the oil and butter for the mushrooms in a medium frying pan. Stir in the bacon for 30 seconds then add the mushrooms. Fry for 2-3 minutes.
8. Pour the cognac and wine for the sauce into the pan and simmer for two minutes.
9. Add the remaining cognac to the mushrooms.
10. Pour the cream into the mushrooms and gently simmer for 2-3 minutes.
11. Add the stock to the sauce and simmer for a further two minutes.
12. Remove the roasted quail crowns from the oven and allow to rest.
13. Drain the sauce into another small pan and discard the bones.
14. Place the drained sauce back on the heat then add the butter. Swirl the pan until melted and glossy. Season.
15. Stir the parsley and tomato into the mushrooms and season.
16. Serve the roasted quail crowns with the creamed mushrooms to the side and the sauce drizzled over the top.