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Burnt Movie Recipe: Quail, Carrot, Summer Savory

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Serves 2 | Prep Time | Cook Time

Why I Love This Recipe

“The kitchen is the only place where I ever felt like I really belonged.”

- Chef Adam Jones (as played by Bradley Cooper)

CHEF WAREING TIP #1: Buy seasonal carrots as they taste the best. If they don't taste great raw, don't use them.

Ingredients You'll Need

2 whole quail
2 tbsp vegetable oil
25g unsalted butter
½ tsp table salt

Quail marinade
150ml extra virgin olive oil
¼ tsp fennel seeds, toasted
¼ tsp cumin seeds, toasted

Carrot purée
200g carrots, peeled and diced into 2cm dice
500ml carrot juice
½ tsp table salt
2 star anise
25ml extra virgin olive oil
5g xanthan gum

Carrot vinaigrette
300ml carrot juice, reduced to 50ml
20ml extra virgin olive oil
10ml Chardonnay vinegar

Quail sauce
2 quail carcasses, roughly chopped with a cleaver
2 tbsp vegetable oil
½ tsp table salt
½ carrot, peeled and cut into 4
½ stick celery, cut into 4
1 small onion, peeled and cut into 4
1 clove garlic
4 sprigs thyme
1 bay leaf
100ml white wine
25ml Madeira
400ml chicken stock

Quail vinaigrette
200ml quail sauce, reduced to 100ml
100ml extra virgin olive oil
15ml sherry vinegar

Crispy chicken skin
50g chicken skin, fat scraped off
½ tsp table salt

Mustard pickle
100ml white wine vinegar
100ml water
75g white sugar
5g yellow mustard seeds

100g plain flour
70g yellow polenta
Pinch salt
5g baking powder
15g caster sugar
15g soft brown sugar
120ml milk, with ¼ lemon squeezed in and left to sit for 5 minutes
1 egg
25g unsalted butter, melted
60g sweetcorn kernals

1 heritage carrot
4 baby carrots, blanched lightly then placed in the vinaigrette


For the cornbread, preheat oven to 170˚C. Mix all ingredients together, except for the sweetcorn. Fold in the sweetcorn then cook in a greased loaf tin for 15 - 20 minutes, until a skewer comes out clean. Allow to cool fully then break apart.

For the purée, place all ingredients, apart from the olive oil, into a saucepan so the juice just covers the carrots. Bring to the boil and allow to simmer rapidly until the carrots are tender. Remove the star anise and discard. Strain the carrots, reserving the liquid, and reduce the liquid in a pan by half. Add back to the carrots and blend, with the olive oil until smooth and glossy. Add the xanthan gum to bind, blend well then pass through a fine sieve.

For the carrot vinaigrette, whisk all ingredients together and set aside. Whisk well before using.

For the quail sauce, heat the vegetable oil in a pan. When hot, add the quail bones and cook until golden brown. Remove and set aside. In the same pan, add the carrots, celery, garlic and onion and cook until golden. Add the wine and madeira and simmer until it resembles a syrup. Add the bones, salt, garlic, herbs and stock and simmer for 45 minutes, skimming any fat off the top. Strain through a fine sieve and set aside.

For the quail vinaigrette, whisk all ingredients together and set aside. Whisk well before using.

For the crispy chicken skin, preheat oven to 180˚C. Place the skin on a sheet of parchment paper, season, then place another sheet of paper on top. Sandwich between two baking trays and cook for 6 - 8 minutes until golden and crispy. Remove and allow to cool.

For the pickle, put all ingredients into a pan and bring the boil. Remove from the heat and allow to cool.

For the pickled carrots, peel and ribbon the carrots. Place in the pickle mix, in the fridge, overnight.

For quail marinade, grind the fennel and cumin seeds then mix together with the oil. Allow to infuse for 1 hour then strain through a fine sieve.

To cook the quail, preheat the oven to 180˚C. Heat the vegetable oil in an oven proof frying pan. Season the quail then brown all over in the pan. Add the butter and continue to baste. Place in the oven for 4 minutes then remove and allow to rest for 10 minutes. Remove from the bone and place in the marinade. When ready to serve, place in the oven for 4 minutes, skin side up.

To serve, place 3 dots of the carrot puree on the plate and lightly smear with a spoon. Dress the heated quail breasts with the vinaigrette and arrange on the plate with the crispy chicken skin. Dress the carrots with salt and carrot vinaigrette and arrange on the plate with the savory.

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