Caramelised Quail with Gratin of Potato Pear & Blue Cheese
Serves:  4
Average: 4.3 (3 votes)
Difficulty:
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Saved:
296
Recipe by: Game Farm
A delightfully easy recipe using quail and accompanied by a luscious Pear and Blue Cheese Gratin. Recipe by David Bitton from Bitton Gourmet.
Credit: David Bitton
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Caramelised Quail with Gratin of Potato Pear & Blue Cheese
Ingredients:
Gratin of Potato Pear and Blue Cheese
Quail
To serve:
Method:
Gratin of Potato Pear and Blue Cheese
  1. Pre-heat the oven to 180°C. Brush the inside of four individual ramekins with butter, then rub over the inside surface with a cut piece of raw garlic. Set aside until required
  2. To construct the gratin: Begin with a small dollop of butter, then a layer of potato, followed by a layer of pear, season lightly, add a few slices of onion, then some small pieces of the blue cheese.
  3. Continue to layer in this order, finishing with whatever layer you happen to reach the top of the ramekin with
  4. Place a small saucepan over a medium high heat and add the pouring cream, garlic and cayenne pepper.
  5. Bring to the boil, then top each gratin with 2 tablespoons of the cream mixture before covering the top with gruyere cheese.
  6. Place the ramekins onto a flat baking tray and into the pre-heated oven for 30 minutes.
Quail
  1. Place the quail into a large ceramic bowl and drizzle with the Bitton Orange Jelly. Line a flat baking tray and set aside until required
  2. Place a large heavy-based pan over a medium high heat and add the olive oil. When the oil is hot, place the quail halves in batches, skin-side down, into the pan and cook for 2 minutes. Turn and cook for 1 minute then place them onto the prepared oven tray, skin-side up. Repeat with the rest of the quail
  3. Once all the quail are sealed, place the baking tray into the pre-heated oven and cook for 8 minutes or until just cooked
To serve:
  1. Place two quail halves on each plate and serve with a ramekin of gratin and the wild rocket salad
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