Method

Serves 2

1. Preheat oven to 180˚C. Remove skin from one quail, being careful to keep it in one piece. Place skin on small oven tray, drizzle with oil, cook for 20-25 minutes or until crisp, halve.

2. Tie legs of both quails using kitchen string. Heat oil in a frying pan over high heat. Add both quails, cook 3-4 minutes each side or until evenly browned. Remove from pan, add eshallots, cook 4-5 minutes or until softened. Return quails to pan, adding port and veal glaze. Reduce heat, place lid on pan and braise for 20-25 minutes. Remove quails from pan, discard string, cut each in half.

3. Meanwhile, heat oil and 20g duck fat in a frying pan over high heat. Add potatoes, cook for 10-15 minutes, adjusting heat as necessary.

4. Heat remaining duck fat in a small saucepan over medium heat, add carrot, cook until tender. Strain. Using a stick blender, blend carrot with butter, until smooth. Season to taste.

5. To serve, place 2 halves of quail on one side of plate, and the remaining on the opposite side. Top with eshallot reduction and quail skin. Place spoonful of puree alongside, scatter with potatoes and chervil leaves.

NB: Coles does not currently stock quail.