Pan-seared quail with black pudding & dijon sauce

Pan-seared quail with black pudding & dijon sauce

Caille poêlée et boudin noir au sauce dijon

By
From
Luke Nguyen's France
Serves
4-6
Photographer
Alan Benson

Black pudding, also known as blood sausage, is a blend of onion, pork fat, oatmeal, flavourings — and blood from a pig. But don’t be put off by this, as it is delicious, and is even better when combined with quail and a dijon mustard sauce. You can also use pheasant or squab instead of the quail.

Ingredients

Quantity Ingredient
2 tablespoons olive oil
200g black pudding, cut into slices 2 cm thick
2 quail, quartered
60g unsalted butter
1 1/2 banana shallots, finely chopped, (see glossary)
1 thyme sprig, leaves picked and finely chopped
2 garlic cloves, crushed
1/2 glass white wine
1 tablespoon apple cider vinegar or white wine vinegar
300ml chicken stock
2 teaspoons dijon mustard, or more to taste
100ml thick cream
chopped flat-leaf parsley, to garnish

Method

  1. Add the olive oil to a hot frying pan, then sear the black pudding until crisp. Remove to a plate.
  2. Reheat the pan over medium heat. Add the quail in batches and sear for about 3 minutes on each side, leaving them quite pink in the middle. Remove to a plate, cover with foil and allow to rest.
  3. Into the same pan as the quail cooking juices, add the butter, shallot, thyme and a little sea salt. Cover and cook gently for 10 minutes, until the shallot has softened. Add the garlic and fry for another minute.
  4. Pour in the wine, turn up the heat and boil the sauce furiously until the wine has almost evaporated. Now add the vinegar and continue to cook until the liquid has disappeared.
  5. Pour in the stock and continue to cook for about 5 minutes, until the liquid has reduced to about one-third of its original volume.
  6. Add the mustard and stir in the cream. Return to the boil, then simmer for a few minutes until the sauce has just thickened. Season to taste with sea salt and freshly ground black pepper.
  7. Return all the quail to the pan and cook for another minute to warm all the pieces through.
  8. Arrange the quail on a long rectangular platter. Drizzle the dijon sauce over the quail. Using your hands, break the crisp black pudding over the top. Garnish with parsley and serve.
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