Quail Au Gratin on Apricot and Mushroom Ragout with Almond Kernels

Separate the legs and wings from the quails and remove the breasts. Chop the legs and wings into hazelnut-sized pieces with a kitchen knife or possibly kitchen scissors and brown gently in oil. Add an onion cut into large pieces on the spot and the clove of garlic, season with salt and pepper and continue to brown for about an hour.

Then pour off the oil, add 500 ml of water and simmer on low heat for another hour. For the last 15 min add the kitchen herbs, then strain and cook to the desired mass and set.

Make boiled potatoes and then brown them in butter.

Soak the dried apricots in the water of the canned apricots for half an hour.

Sauté the finely chopped three onions in oil, add the mushrooms cut into bite-sized pieces and a little later the halved soaked dried and halved canned apricots and the almond kernels. Finally, fold in the smooth parsley leaves.

Crush the pink pepper and Szechuan pepper in a mortar and mix with the room-warm butter and the brioche crumbs.

Season the quail legs and breasts on both sides with salt and season with pepper. Sauté the legs in oil for ten minutes, then add the breasts and sear briefly on both sides starting on the skin side. The meat should remain pink inside. Remove the breasts from the frying pan, cover with the brioche butter u

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