Confit quail with Le Puy lentils, pearl onions and mustard vinaigrette

Name: Confit quail with Le Puy lentils, pearl onions and mustard vinaigrette
Ingredients: 50 g Celery stalk; 50 g Shallot; 100 g Carrot; 1 Thyme sprig; 1 Garlic clove; 90 g White onion; 1 Bay leaf; 250 g Puy lentils; White wine; Butter; Lemon; Butter; Parsley; Water; 750 ml Poultry stock; 80 g Pickled onions; White pepper; 3 units.eetlepel Grapeseed oil; Salt; 1 units.eetlepel Mustard caviar; 1 units.theelepel Dijon mustard; Lemon juice; Honey; 1 units.eetlepel sushi vinegar; Parsley oil; Confit quail legs

Confit quail legs with Le Puy lentils, pearl onions sautéed in beurre noisette and mustard vinaigrette

Ingredients

50gCelery stalk

50gShallot

100gCarrot

1Thyme sprig

1Garlic clove

90gWhite onion

1Bay leaf

250gPuy lentils

White wine

Butter

Lemon

Parsley

750mlPoultry stock

Butter

Water

80gPickled onions

White pepper

3units.eetlepelGrapeseed oil

Salt

1units.eetlepelMustard caviar

1units.theelepelDijon mustard

Lemon juice

Honey

1units.eetlepelsushi vinegar

Parsley oil

Confit quail legs

Preparation

Rinse the lentils thoroughly.
Cut the carrot, celery, onion and shallot into a fine brunoise.
Sweat the vegetables gently in butter, without coloring.
Add the garlic, thyme and bay leaf.
Deglaze with white wine and let it reduce almost completely.
Add the lentils and poultry stock so the lentils are just covered.
Let simmer gently for about 17 minutes. The lentils should remain al dente and not become mushy.
Just before serving, mix in lemon juice, butter and mustard vinaigrette.