La Caille with La Ratte Mashed Potatoes
Chef Steve Benjamin of L'Atelier de Joël Robuchon (MGM Grand) - Las Vegas, NV
Adapted by StarChefs.com
January 2009
Yield: 4 Servings
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INGREDIENTS
Quails:
4 300-gram quails
50 grams cooked foie gras
Chicken jus, as needed
Soy Sauce Glaze:
2 tablespoons soy sauce
2 tablespoons honey
2 cloves garlic, finely chopped
1 tablespoon olive oil
Mashed potatoes:
2 cloves garlic
2 sprigs fresh thyme
300 grams Ratte potatoes
150 grams butter
Milk, as needed
Chopped chives, to taste
Black truffle, to taste
To Assemble and Serve:
Arachide oil
METHOD
For the Quails:
Separate the breasts from the legs of each quail. Stuff each breast with foie gras and sous vide in chicken jus by steaming at 60° C in a combi oven for 45 minutes, or until fully cooked.
For the Soy Sauce Glaze:
Stir together all ingredients until combined.
For the Mashed Potatoes:
Bring water to a boil in a pot with garlic and thyme. Add potatoes to boiling water and cook until tender. Remove potatoes from water and cool completely. Peel potatoes and pass through a food mill. Add butter, milk, chives, and black truffle.
To Assemble and Serve:
Heat arachide oil in a pan over high heat. Sear quail to finish. Place on a serving plate with mashed potatoes and glaze with the soy sauce.
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