1 bulb of fennel
1 brown onion
Pink salt to taste
500ml veal stock
1 bunch of thyme
2 fresh bay leaves
1 jar jellied cranberry sauce
400g butternut pumpkin
1 cup oats
Preheat oven to 175 degrees celsius
1 Remove legs, wishbone and excess carcass from the quail, keeping the crown intact. Set legs to one side and other offcuts to the other.
2 In a hot pan, seal bones in a little olive oil. Once caramelised, add chopped fennel, carrot, onion and sweat for two minutes. Season with pink salt to taste.
3 Deglaze pan with stock and add thyme and bay leaves to pot. Allow to simmer on a low heat till reduced by half. Strain and set aside.
4 To finish sauce, add two tablespoons jellied cranberry sauce to reduction and return to heat.
5 Allow to reduce to glaze consistency. Finish with knob of butter and a final season of pink salt.
1 Trim a small piece of pumpkin into a 5cm square then shave 6 slices on mandolin. Set aside.
1 Slice two pieces of pumpkin to approximately 8mm thick, and cut into wedges.
2 In a hot pan, add a little oil and then add wedges of pumpkin. Weigh down with another pan to keep flat.
3 Once charred and slightly softened, remove from heat and set aside.
1 Grate the remaining pumpkin and sweat in a pot with 75 gram of butter and a dash of cream for five minutes.
2 Once soft, add another dash of cream and turn onto low heat. Allow to simmer for another five minutes. Season, remove and blitz with hand mixer till smooth. Set aside.
1 Toast pepitas and oats in 175 degree celsius oven for six minutes.
2 Season with pink salt then add 1 tablespoon of craisins
Adjust heat of oven to 200 degrees celsius
1 Blitz remaining jellied cranberry sauce with a hand mixer and then place in a squeeze bottle.
1 Place quail legs in pan on a moderate heat and colour skin. Cook gently till just done and remove from pan.
2 Place pan back on a high heat. In a little oil, season the crown and colour the skin, breast side down. Once caramelised, place in 200 degree celsius oven for six minutes. Glaze with the sauce prepared earlier, setting a small amount aside for plating, add legs to pan and return to oven for another six minutes. Allow to rest for five minutes.
3 Carve breasts from crown.
1 Spread puree along centre of plate. Add small piles of granola. Arrange quail on top of the puree in the centre of the plate.
2 Refresh shaved pumpkin in boiling water for 5 seconds, roll and add to plate.
3 Top with charred pumpkin pieces. Add cranberry gel. Dress with sauce.
The Carousel thanks Ocean Spray for this recipe.