Truffled Quail With Lavender Honey

Ease of Preparation: Medium
Yield: 4 servings

Ingredients:

• 4 quails
• 1 tablespoon (30 ml) lavender
• 1 cup (240 ml) honey
• 1 black truffle
• 3 tablespoons (45 ml) butter, softened
• ¼ cup (60 ml) soy sauce
• Salt and pepper

Method:

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 8 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 spread over the breasts of the quails, under the skin.

Place 2 slices of truffle with the butter inside of the skin of each of the quails.

Preheat oven to 400 F (205 C).

Lightly brush the quail skins with soy sauce.

Roast for 8-10 minutes, until the skin is crispy.

Immediately roll the quails in lavender honey and serve.