"1/4 cup of dried blackberry, finely chopped"
"1/4 cup of brandy"
4 quails
"1 slice of fatted duck breast, cut into 4 strips"
Vinegar and almonds
"1 cup of water"
"1/2 cup of dry white wine"
2 tablespoons of salt
2 tablespoons of fresh thyme
"1 onion in pieces"
Vol-au-Vent
2 packages of frozen puff pastry
2 eggs
Accessory
Biscuit cutters with diameters of 12 and 10 cm
"1/4 cup of dried blackberry, finely chopped"
"1/4 cup of brandy"
4 quails
"1 slice of fatted duck breast, cut into 4 strips"
Vinegar and almonds
"1 cup of water"
"1/2 cup of dry white wine"
2 tablespoons of salt
2 tablespoons of fresh thyme
"1 onion in pieces"
Vol-au-Vent
2 packages of frozen puff pastry
2 eggs
Accessory
Biscuit cutters with diameters of 12 and 10 cm
1
In the evening, open the quails by cutting along their backs, stuff them with the duck breast strips, and close them up, securing with string
2
Blend all the ingredients from the vinegar and almonds in a blender
Soak the quails, cover, and refrigerate overnight
Vol-au-Vent
1
Roll out the puff pastry to a thickness of 1 cm
Use the 12-cm biscuit cutter to cut out eight circles
Use the 10-cm biscutter to make a hole in the center of four of the circles, forming rings
Heat the oven to a high temperature
2
Gently beat the eggs and brush them around the edges of the larger circles
Arrange the rings on top
Brush the edges again with egg and bake for 10 minutes
Reduce the temperature to medium and bake for an additional 20 minutes
Finishing Touches
1
Arrange the quails in a small baking dish, cover with the seasoning and brandy
Add the dried blackberry and bake for 40 minutes or until tender
2
Remove the string from the quails and arrange them on individual plates inside the vol-au-vents
Baste with the sauce and garnish with thyme.
