We continue to recommend Christmas dishes from the Cooking and Bakery's School, Terra d'Escudella… For today: TRUNK OF QUAIL STUFFED WITH PATE WITH HUNTER SAUCE AND BAKED APPLE PUREE, to enjoy this dish, We need the following ingredients:

For the quail
• 4 quail
• A can of Duck Foie gras
• An Apple cut into half a fruit salad
•Mantequilla
•Azúcar moreno
•Three apples
For the hunting sauce
• The scraps of quail
•50 g. bacon cut into chunks
• A large onion in mirepoix
• A carrot in mirepoix
• Half emice leek
• A clove of garlic emince
•100 g. mushrooms cut into chunks
• A branch of thyme
•200 ml. bird background
•200 g. dark background
•100 g. port wine

Elaboration

For the quail We will bone the breasts, except the thigh, the against. We reserve it filmed cold. We cut the apples in half a fruit salad and caramelize them with a little butter and brown sugar, they should be crispy. Let it cold down. Season and fill the breasts with pate, apple and pate, We roll them up and we will wrap them with plastic wrap making sure that it is well sealed and then we wrap them with aluminum foil to finish sealing and cook them in the oven for a few 15 minutes at 180º C. season the quail legs and roast them in a frying pan with a little oil.
Roast the apples in the oven at 180ºC., we sauté some 20 minutes.

For the hunting sauce
Brown the quail scraps, add the bacon, sauté and decant. In the same oil we sauté the onion together with the leek and the carrot, we add the garlic we develop aromas, mushroom, we sauté, we deglaze with the port we add, the thyme and the funds we leave to simmer. We strain for Chinese, return to the fire and mix the sauce with roux. Glaze the quails for a few minutes.
On a plate we put a quail breast cut in half and the legs, sauce them and serve them accompanied by baked applesauce.

Once the Codorcines are ready to serve, We must not forget the option of a good cava or wine for an ideal pairing ... For this dish we recommend two options of cava and a young red wine:

1. Cava: Maria Rigol Brut Nature

2. Cava: Clay Rose Brut Nature by Mas Bertrán

3. Young Red Wine: Can Feixes Black Young Selection

Would you include any other cava or wine? Leave your comments ...

For more information see Sommelier Gourmet app, the wine guide that lets you view up 1100 combinations of pairings with national and international dishes of all kinds.

*Recipe: Cooking and Bakery's School, Terra d'Escudella. http://terradescudella.com