Terrine of Quail, with Morels

1. 48 hours before:

Preparation, quail stock:

Heat the oil in a large saucepan, pour in the chopped quail parts and let them color at high temperature, add the sugar, caramelize, add the root vegetables, onion and garlic, roast for 10 minutes, add the paradeis pulp, roast for 5 minutes, add the thyme sprig and sage, extinguish with red wine, remove the drippings with a wooden spoon, add 0.5 l of water, let it boil, reduce the temperature and simmer on low heat for four hours. Simmer, adding water if necessary.

Pass the quail stock through a fine sieve and leave to cool, not with the lid closed.

3. one day ahead:

Preparation Terrine:

Remove all of the fat on the quail stock, which has now solidified. Place the stock in a saucepan and boil by half.

Soak the bread crumbs in the whipped cream.

Steam the soaked, well squeezed morels in a little butter for 5 minutes, season with salt, season with pepper, cool.

Season the quail breasts with salt, season with pepper, turn them in flour on the other side, tap off excess flour, brown all over in hot clarified butter, remove, set aside.

Pour away the drippings, sprinkle a little sugar into the frying pan and let it melt into a light caramel. Extinguish with the port and boil to a syrupy consistency, add 0, 2l of quail stock, boil again until a strong bindu

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