@martinculinary: oin me making a Quail Jus. Find the complete recipe below ⬇️ Making a Jus out of bones is one of the base techniques in the kitchen and everybody should have access to that knowledge. The principle is nearly always the same and just the ingredients change slightly depending on the sauce you want to make. Quail Jus Recipe 20 pieces quail carcasses 1 red onion 2 celery stalks 2 carrots 1 leek 2 garlic cloves 100ml red wine 100ml red port wine 3l water salt black pepper bayleaf thyme 2 tbsp soy sauce 2 tbsp balsamic vinegar butter and neutral oil 1. Roast the quail carcasses with some neutral oil in the oven at 180˚C at approx. 1 1/2 h until they are nicely brown. 2. Cut the vegetables in mire poix and roast them in some butter and neutral oil. Start with the carrots and the celery, then the onions and at last the leek. 3. Roast the vegetables until they are brown and start sticking to the bottom of the pot. 4. Add garlic cloves, the thyme, the black pepper seeds and the bayleaf. 5. Deglaze with the red wine and continue roasting until the vegetables start sticking to the bottom again. Continue the same process with the port wine. 6. Add the quail carcasses and the water and let the sauce cook for 5-6 hours on small flame. 7. Add the soy sauce and the balsamic vinegar. 8. Strain everything through a fine sieve and reduce the sauce to the half. 9. Add some salt to your taste and thicken with some corn starch or arrow root powder to the consistence of your liking. #martinculinary #quail #recipeshare #sauce
