The quail and the Danubio

Preparation	7h
Difficulty	Hard
Game	Quail
Calories	> 1.000
Activity	Running M 93’; F 128’
People	4
Wine pairing	Brunello di Montalcino

Ingredients

For the Danubio bread:
N 1 egg
G 15 fresh brewer’s yeast
ML 250 milk
G 20 sugar
G 10 salt
G 50 extra-virgin olive oil
G 500 flour
Poppy seeds, to taste

For the quail:
N 2 whole quails
G 200 sausage
G 100 bread
Paprika, to taste
Turmeric, to taste
Salt and pepper, to taste
Minced garlic, to taste
G 20 Parmesan cheese
G 200 onion
G 300 white wine

For the artichoke:
N 2 Romanesco artichokes
Mint, to taste
Salt, to taste
Extra virgin olive oil, to taste

Kcal 1020*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

For the quail debone the quail from the inside, creating a pocket. Season the meat with salt and pepper, then fill it with a stuffing made of sausage, bread soaked in water, spices, and Parmesan. Sew the openings closed and place the quail in a vacuum-sealed bag. Cook at 65°C (149°F) with steam for 2 h.
Use the bones to make a quick jus: brown them well in a pot, then add the onion. Deglaze with white wine and continue cooking, adding ice until the bones are covered. Boil everything for about 1 h, strain well, and reduce the liquid.
For the Danubio bread in a stand mixer, knead the ingredients starting with the flour, yeast, eggs, and 50% of the milk. Once absorbed, add the remaining liquid with salt, sugar, and extra virgin olive oil. Develop the gluten network until the dough is smooth and elastic.
Let the dough rest for 30’, then divide into 50 g balls. Arrange them close together in a cake tin. Let rise until doubled in size, brush with milk, sprinkle with poppy seeds, and bake at 190°C (374°F) for 25 minutes.
Clean and trim the artichokes, cut them in half, and place them in a vacuum-sealed bag with salt, mint, and a splash of lemon. Steam cook at 90°C (194°F) for 40’. Once cooked, grill both sides over coals.
Grill the quail for 15’ until well browned, then cut it in half. Serve with the artichoke, the reduced quail jus, and warm Danubio bread.

The quail and the Danubio

Ingredients

Preparation

Other dishes from Quail