Roasted quail legs with morel and oyster sauce

Ingredients

• 8 pieces Quail legs (8 pieces)
• 20 g Dried morels
• 300 ml Chicken broth
• 1 tbsp Oyster sauce
• 2 pieces Shallot
• 1 clove Garlic
• 4 sprigs Fresh thyme
• 30 g Butter
• 1 tbsp Olive oil
• 400 g Green asparagus
• to taste Salt
• to taste Pepper

Method

1. Preheat the oven to 200°C (convection).
2. Rehydrate the morels in a bowl of warm water for 20 minutes. Drain them, reserving the soaking water, then strain it through a cloth or fine mesh sieve to remove impurities. Set the morels and liquid aside.
3. Peel and finely mince the shallot and garlic.
4. Season the quail legs with salt and pepper on both sides.
5. In an oven-safe skillet (or a cast iron Dutch oven), heat the olive oil over high heat. Sear the quail legs skin-side down for 2-3 minutes, until well browned. Flip and cook for 1 minute. Add the butter, shallot, garlic, and thyme. Let the butter foam, then cook for 1 minute, basting the quail legs.
6. Transfer the skillet to the oven for 8 to 10 minutes. Doneness is ideal when the internal temperature reaches 65°C and the meat is pink (or cooked longer to your liking). Remove the quail legs and keep them warm under a sheet of aluminum foil.
7. Discard the excess fat from the skillet (keeping the browned bits). Deglaze with the chicken broth and morel soaking water. Add the morels and oyster sauce. Bring to a boil, then let reduce by half over medium heat, until the sauce coats the back of a spoon.
8. Off the heat, thicken the sauce by whisking in a knob of butter for a velvety finish. Adjust the seasoning.
9. Meanwhile, steam the asparagus in a steamer for 5 to 7 minutes, depending on their thickness, until tender but still crisp.
10. To plate: divide the steamed asparagus among the plates, top with the quail legs, and spoon the morel sauce generously over them. Serve immediately.

Nutrition

Per serving

Energy

173.6 kcal

Protein

9.6 g

Carbohydrate

8.52 g

Fat

11.67 g

Fibre

3.25 g

Calcium

36.71 mg

Iron

1.46 mg

Magnesium

20.4 mg