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For the pickled pears: 2 cups water 1 tablespoon granulated sugar 1 teaspoon kosher salt Juice of 1 lemon 1 Comice pear, halved, cored and sliced For the sweetbreads: 12 ounces sweetbreads 2 cups milk Juice of 1 lemon For the smoked pear puree: 3 Comice pears, peeled, halved and cored Salt to taste To serve: 3 tablespoons canola oil 1 cup all-purpose flour Salt and freshly ground black pepper to taste For the garnish: Shaved Queso de Valdeon Ground cardamom Micro amaranth Micro greens For the quail 4 ounces unsalted butter 6 8-ounce quails, quartered (*) 1/3 cup plus 1 tablespoon verjus du Perigard (**) 1 quart quail stock 1 lemon, juiced and strained 3 springs parsley, leaves only julienned Salt and pepper to taste For the mesclun greens: 3 cups mesclun greens 1 tablespoon oilve oil 1 teaspoon verjus du Perigord Salt and pepper to taste For the grnish: Julienned red beets Julienned parsley leaves Micro greens (***) (*)Available through D'Artagnan at (973) 344-0565. |
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