Quail Agnolotti

Remove legs and breast from quail and keep separate.

Put the legs in a pan with olive oil and cook until golden on both sides.

Remove legs from pan and add the shallots, garlic, thyme, bay leaf, rock salt and peppercorns. Cook until golden. Add the wines and reduce to a glaze.

Add the stocks, bring to the boil, skim and bring to a simmer.

Return the legs to the pan and cook until meat falls off the bone.

Remove legs and keep aside.

Pass sauce through a colander, then a fine chinois and reduce down to a sticky glaze.

Pick the legs, reserving the meat and discarding bones and skin.

Chop the meat roughly.

Vac pac the breast in a cooking pouch with butter, salt, thyme and peppers.

Cook submerged at 65°C for 15–17 minutes or until just cooked.

Cool down in ice bath.

Once cooled, discard of the skin and chop the meat roughly.

Cook white onions in a pan with olive oil and butter, salt and thyme, until soft and sweet, allowing them to colour slightly.

In a bowl mix both chopped meats, the onions, the reduced sauce and the grated parmesan.

Season with salt and pepper.

Finish with truffle oil.

Take one third of the mix and quickly blitz in a food processor.

Return to the mix, combine. The farce is now ready to use.