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
- ΒΌ 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.