Truffled quail with lavender honey
Ingredients
- 4 quails
- 1 tablespoon (30 ml) lavender
- 1 cup (240 ml) honey
- 1 black truffle
- 3 tablespoons (45 ml) butter, softened
- 1/4 cup (60 ml) soy sauce
- Salt and pepper
Directions
- In a small saucepan, bring honey up to a very low simmer over medium heat.
- Add lavender and set aside for 30 minutes to infuse.
- Shave eight thin slices of truffle with a very sharp knife or a truffle shaver.
- Using your fingers, gently separate the skin from the breast meat.
- Season the quails with salt and pepper.
- Smear a pea sized amount of butter on your finger and smear over the top of the quails.
- Place two slices of truffle inside of the skin of each of the quails.
- Preheat oven to 400 F (205 C).
- Lightly brush quails with soy sauce and place in the oven for eight to ten minutes.
- Remove from oven and roll each quail in lavender honey and serve.
