Quail Confit with Mashed Potatoes and Glazed Carrots

Ingredients

• Quail Egg 4 pieces
• Vegetable Oil 10 fl oz
• Ghee 5 oz
• Thyme 4 stalks
• Garlic 4 cloves
• Juniper Berries 4 pieces
• Potato 15 oz
• 10% cream 5 fl oz
• Turmeric 1 tablespoon
• Carrot 5 oz
• Butter 0 oz
• Sugar 1 tablespoon
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Place juniper berries, thyme, garlic, and a pinch of salt (as well as any aromatic spices of your choice) into a saucepan with vegetable oil and butter along with the quail. Set it over heat, bring the oil to a boil, and simmer the quail in the oil at a gentle boil for about an hour.

Step 2

In the meantime, boil the potatoes with a pinch of salt and a bit of turmeric, then mash them, adding cream.

Step 3

Dice the carrot into small cubes, place it in a saucepan with sugar, a pinch of salt, and butter. Add about 50 ml of water and cook until all the liquid has evaporated and the carrots are glazed with a syrup made from the butter and sugar.

Step 4

Before serving, roast the quails in the oven for five minutes until they have a beautiful color.