Is Anthony Bourdain’s Expensive Recipe Worth It? | Back to Bourdain E40

We're making Chartreuse of Quail. Not something you find in the 'grab-n-go' section. This recipe is expensive, time consuming, and a little tedious. Let's make one Fancy-Ass Dish from Anthony Bourdain's Les Halles Cookbook.

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📚 Chapters
00:00 - Anthony Bourdain's Chartreuse of Quail
00:47 - Prepping The Dish
02:47 - A Tedious Challenge
07:03 - Assembling The Dish
08:43 - Plating, Tasting, What I Would Do Different

🍎 Ingredients
• 4 quail , breasts boned out and separated (this will be fun)
• salt and freshly ground black pepper
• 4 Tbsp/66 g unsalted butter , plus 1 Tbsp/14 ml melted butter
• 2 large cabbage leaves, plus 1/2 cup/112 g shredded cabbage
• .5 oz/14 g slab bacon , very finely diced
• 1 carrot , 1/2 finely chopped, 1/2 coarsely chopped
• 1 onion , 1/2 finely chopped, 1/2 coarsely chopped
• 1/4 cup/55 ml Madeira , plus a splash
• 3 sprigs flat parsley
• 1 sprig fresh thyme
• 1 bay leaf
• 1 tsp/5 g whole black peppercorns
• 1 cup/225 ml dark chicken stock
• 4 oz/225 g foie gras, cut into slices, plus 1/2 oz/14g
• 2, 1/2 in slices hearty white bread , crusts removed

🫕 Equipment
• small sauté pan
• 2 medium pots
• roasting pan
• 2 medium saucepans
• fine strainer
• whisk
• 2 8 ounce/225-ml ovenproof ramekins pastry brush
• roasting pan
• 2 warmed dinner plates

#anthonybourdain #frenchfood #fancy

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Nothing to see down here...
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Seriously, stop scrolling.
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That’s it. Nothing more exists beyond this point.
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Dude STOP.
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Okay. I lied, there's more....
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🐈‍⬛ You found my cat Jacques. Comment you found him first to get your comment pinned!