Gastronomixs

Quail stock

Creation by Ollie Schuiling, Schloss Schauenstein restaurant, Fürstenau, Switzerland.

Quail stock

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Ingredients

2

kg

quail legs/necks/pygostyles

2

large

white onions

4

pieces

star anise

50

g

white bouquet garni (leeks, onion, celeriac)

 

 

salt

Preparation method

  • Bake the quail pieces in an oven at 220°C until golden brown
  • Gently fry the onions and the star anise until the onions start to caramelise.
  • Rinse the fat off the quail with cold water and add to the pan with the onions.
  • Fill up the pan with cold water.
  • Add the salt and simmer for about six hours.
  • Add the bouquet garni at the end and infuse for another 20 minutes.
  • Pass the stock through a passing cloth.
  • Reduce to the desired intensity over low heat.
  • Pour into a container and freeze.
  • Place the frozen block of stock on a flat sieve covered with a passing cloth and allow to drain. This technique is called ice filtering and creates a crystal-clear stock.

Serving suggestions

  • As a base for a clear soup with noodles and leek, celeriac, and carrot julienne.
  • As a basis for a soup with forest mushrooms and tarragon.
  • As a basis for a light sauce.

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