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Chargrilled Quail, Confit Jerusalem Artichokes, Parsnip and Watercress

Serves 4



4 free range quail, deboned and halved
100 gms diced eschallot
1 garlic clove crushed
200gms peeled and diced parsnips
200gms Jerusalem artichokes
150ml chicken stock
200 ml duck fat
1 sprig rosemary
A few sprigs of thyme, finely chopped
1 bunch watercress
Extra virgin olive oil


Marinate the quail in the oil and thyme for at least an hour.

Break the artichokes in to chunks, cook with the rosemary in the duck fat very slowly for 4 hours. Remove and place on a tray lined with baking paper.

Gently fry the shallots, garlic and parsnips in the butter until soft, add stock. Purée when creamy and keep warm.

Chargrill the quail on a BBQ. Crisp up the artichokes in the oven, place on top of the purée, dress the watercress. Place on top with the quail.

A nice garnish is to slice some artichokes very finely and deep fry until golden.

Serve with 'The Obsessive Chardonnay'

French oak, white nectarines, peaches and melon characters and hints of nutmeg and cloves cut through the richness of the quail.



Chargrilled Quail