This recipe comes from the 2005 National Restaurant Winner - High Tide

Quail Confit

• 4 Quail, halved
• Rock Salt
• Fennel Seeds
• Brown Sugar
• 500g Duck Fat (Reduced)
• 2 Bay leaves
• 1 Sprig of Thyme

Sprinkle Salt, Sugar and Fennel onto Quail and leave for a few hours. Wash salt off and pat Quail dry. Cover Quail with reduced Duck Fat and slow cook at 130 degrees. Add Bay leaves and Thyme for the last hour of cooking.

Duck Liver Pate

• 500g Duck livers
• 75g Bacon
• 150g Onions, chopped
• 4 Cloves Garlic
• Sprig of Thyme
• 100ml Port
• 100ml Madeira
• 100ml Brandy
• Salt & Pepper
• 4 Eggs
• 400ml melted butter

Saute duck livers and bacon until dark brown but pink in the middle, leave to cool until luke warm.

In a separate pan, sweat onions and garlic with thyme, then add liquid and simmer until reduced by ¾. Leave to cool until luke warm.

Combine reduced liquid, onions and garlic with livers in a blender and blend until smooth. Add eggs, blend some more, then slowly add melted lukewarm butter. Strain through a fine sieve using back of a soup ladel. Pour mixture into small moulds and cook in a water bath on 160degrees for 1hr 15mins.

Refrigerate for 24hrs before use. The moulds can be sealed with melted unsalted butter.

Match with Monteith's Golden