Recipe for Confit Farm Quail, Black Quinoa and Carrot Citrus Purée.

Roast the whole farm-raised quails in the oven at 180°C for 10 minutes, with a drizzle of olive oil. Lower the oven to 160°C and leave the quails in. Baste the quail regularly and continue to cook for 30 minutes, then set aside.

Cook 100 g of black quinoa in boiling salted water for 6 to 7 minutes, drain, and let cool.

Cook 500 g of peeled and diced carrots in boiling salted water for about 8 minutes, then blend in a blender with some cooking water and a drizzle of olive oil.

Add lemon juice and orange juice. Adjust the seasoning with fine salt and chili powder to achieve a very smooth carrot puree.

Season the quinoa with 100 g of carrot puree, a drizzle of olive oil, the zest of half a lemon, and the zest of half an orange.

Toast about 10 g of whole pistachios in a pan, then roughly chop.

For plating: place the quinoa in the center of the plate, season with a nice drizzle of carrot puree on the side, and add a few roasted pistachios.

To finish, place the farm quails on the quinoa and drizzle with the cooking juices.