The quail breast with fondue

09430 QUAIL BREAST with PORT LEEK FONDUE INGREDIENTS 4 PEOPLE 4 quails, 1 carrot, 1 stalk of celery, 1 onion, 4 slices of bacon, 1 glass of port, 1/2 glass of white wine, 40 g butter, extra virgin olive oil, Sage, salt and pepper.

For the leek fondue: 4 leeks, 20 g butter, 2 dl milk, salt, pepper.

LEEK FONDUE PREPARATION PROCESS: clean the leeks, cut in julienne and let them dry in a pan very slowly with the insaporeteli butter with salt and pepper then add the milk; Let reduce over low heat until soft.

Add salt and pepper quail, put them in bacon and Sage: In a saucepan saute the onion in the oil, celery and carrot.

Brown quail, cover with the port and white wine, add the stock and cook in the oven for 10 minutes.

When cooked remove them from the oven and reduce the cooking, finish the sauce with a knob of butter.

At the center of each plate place a spoonful of fondue and put on quails deboned, sprayed with the sauce.