Discover Chef Mohamed Abdell’s elegant fine dining recipe featuring tender sous vide quail legs stuffed with mushroom duxelles, paired with delicate carrot ribbons and stuffed baby carrots filled with a silky orange-infused carrot purée. Finished with a glossy quail jus and perfectly seared in butter with rosemary and thyme, this dish is a true masterpiece of flavor and presentation.
Perfect for chefs, food lovers, and plating enthusiasts seeking to elevate their culinary skills with a modern twist on classic ingredients.
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Recipe Card:
Quail with Carrot Trio & Orange Purée
Sous Vide Mushroom-Stuffed Quail Legs with Carrot Ribbons & Orange Carrot Purée
Serves: 4
Prep Time: 45 minutes
Cook Time: 1 hour (sous vide) + 10 minutes searing
Ingredients:
Carrot Trio:
2 large carrots (for ribbons)
150 g carrots (for purée)
50 ml fresh orange juice
15 g unsalted butter
Salt, to taste
Quail Legs:
8 deboned quail legs
100 g mushroom duxelles (porcini, oyster, portobello mushrooms finely chopped and sautéed)
30 g unsalted butter
1 sprig fresh rosemary
1 sprig fresh thyme
Salt & pepper, to taste
Quail Jus:
Quail bones and trimmings
1 shallot, chopped
1 carrot, chopped
1 celery stalk, chopped
1 tbsp tomato paste
200 ml quail or chicken stock
Salt & pepper
Method:
Prepare the Carrot Ribbons:
Peel carrots and use a vegetable peeler to create thin ribbons. Blanch for 30 seconds in salted boiling water, then shock in ice water. Pat dry.
Make the Orange Carrot Purée:
Dice carrots and boil until tender. Blend with orange juice and butter until smooth. Season with salt.
Stuff the Quail Legs:
Season deboned quail legs with salt and pepper.
Place a spoonful of mushroom duxelles on each leg and roll tightly. Secure with kitchen twine or cling film.
Sous Vide the Quail:
Vacuum seal stuffed quail legs and cook sous vide at 64°C (147°F) for 1 hour.
Prepare the Quail Jus:
Roast quail bones and vegetables until golden.
Sauté shallot, carrot, celery in a pan, add tomato paste, then deglaze with stock.
Simmer and reduce until thickened. Strain and season.
Finish Quail Legs:
Remove quail legs from sous vide, pat dry.
Sear in butter with rosemary and thyme until golden and aromatic.
Plate the Dish:
Arrange carrot ribbons on plate and pipe orange carrot purée inside or alongside.
Place stuffed quail legs on the plate.
Spoon quail jus around and garnish with fresh herbs or microgreens.
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[Music] Qu carrot preone stuffed silky orange infused puree finish with a rich cream sauce. Let’s make it happen. [Music] So bushini mushroom will soak in a water. We leave it in the water until getting soft. Shallop [Music] celery pee. Mushroom time. Oyster mushroom. [Music] Now proto mushroom. [Music] And now bushini mushroom just roughly chopped. Olive oil, shallot ink, mushroom ink, rosemary, thyme in mushroom stock here, [Music] salt, black pepper. I add the celery in. [Music] So now gently connect to the breast. Now we have the breast part and the leg part. We need to keep this bone and we need to remove this bone. Now just season the high salt pepper. And here we’re going to stuff the mushroom, the celery and the herb. Gently roll it with the quill tie leg here. Press it time. Press paper time still. Now put the breast in. So we’re going to s the breast 54° and then we su the tie 65°. Orange. Now we’ll do the carrot puree. Just cut the carrot up. Char [Music] olive oil shallot be in [Music] orange. Time olive oil. Orange skin. Little bit of butter. Here is the leg. [Music] Now we do the carrot tree bone. So now we’re going to roll the carrot tree bone. Now first we’re going to put the carrot tree bone on a plate and the carrot puree inside the carrots with the quill rest here. then quill and then we finish it with a quill. So now we explain the dish. The dish is made from the quill. So we having the quill tie is stuffed inside with four type of mushroom and celery and then quill press. And then we have the carrot tree bone. And then we having um the carrot puree stuffed inside the carrot bone. Finish it with the sauce. The sauce made with the qu from the quill uh pawn. [Music] So here we can see side it’s tender and then the mushroom. Try it out and let me know how turn it out in the comment. This chef Muhammad Abdel Culinary Museum. Don’t forget like and subscribe for more gourmet and inspiration. See you next time. [Music]
Dining and Cooking