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Susan Jung


Frenchman Pascal Breant was born in Calvados, the area famed for its apples, cream and, of course, its apple brandy, and where his family owned a bakery and a chateau. After stints at top restaurants in France, he worked in Japan, the United States, Caribbean and Hong Kong. He is now the executive chef for Le Parisien restaurant in Quarry Bay. At his home in Repulse Bay he cooks quails.
Jumbo quail, apple, grape and mushroom casserole with citrus vinaigrette
4 jumbo quails, plucked, cleaned and washed, with wishbone removed
4 small Gala apples
12 green grapes
12 shiitake mushrooms, stems removed
6 tbsp corn oil, divided
150 grams butter, divided
1 tsp dried lavender
Salt and pepper to taste
Fresh herbs for decoration
For the herb butter:
120 grams softened butter
1 tsp fresh thyme flowers
3 tsp finely chopped sage
For the vinaigrette:
Juice of 2 lemons
4 tsp olive oil
Salt and pepper
Step 1: Peel and core the apples and cut them in quarters. Peel skin from grapes and remove the seeds.
Step 2: To make the vinaigrette, squeeze lemons into a small pan, add salt and pepper, and heat together to tone down the acidity and dissolve the salt. Remove from heat and whisk in the oil.
Step 3: Make the herb butter by mixing together the butter with the thyme flowers and chopped sage.
Take each quail and gently ease the skin away from the meat where the wishbone was. Into each quail, insert 1/4 of the herb butter into the space between skin and meat, taking care not to break the skin. Smooth the skin back over the herb butter and season the quail inside and out with salt and pepper.
Step 4: Heat a heavy casserole over medium heat and add 4 tbsp oil. When oil is hot, brown the quails on all sides. Add 75 grams butter to the casserole and when it melts, roll the quails over to coat them with the fat. Remove the quails and set aside. Add 2 tbsp oil to the pan and over medium heat, cook the apples to golden brown, then add remaining butter. Lower heat and return the quails to the pan. Add the mushrooms, grapes and 1/4 cup of water and simmer until quails are done. Stir occasionally to prevent sticking and add a little more water if necessary. Serve hot, sprinkled with the dried lavender and fresh herbs and drizzled with the vinaigrette.
Breant recommends serving Chateau Talbot 1992 from Bordeaux.
 
 


Game for a bird: Hong Kong French chef Pascal Breant's quail casserole recipe

Pascal Breant cooks jumbo quail, apple, grape and mushroom casserole with citrus vinaigrette. Photo: Antony Dickson

Lifestyle

Food & Drink