Galantine of quail, foie gras and jasmine-poached raisins

Ingredients

• 5 tsp port
• 5 tsp Madeira
• 2 tsp brandy
• 1 shallot, sliced
• 1 sprig thyme
• 1 clove garlic, sliced
• 2 oz fresh chicken livers, warmed to room temperature
• 2 oz foie gras, warmed to room temperature
• 1 egg, lightly beaten
• 0.33 cup unsalted butter, melted

• ¼ cup sweet wine, like Essensia orange muscat
• 0.33 cup water
• 0.33 cup raisins, washed
• Pinch of Chinese five-spice powder
• 1 tsp jasmine tea leaves, bundled in a cheesecloth

• 4 oz foie gras, warmed to room temperature
• ½ tsp salt
• ½ tsp sugar
• Pinch of Chinese five-spice powder
• 2 tsp sweet wine, like Essensia orange muscat
• 2 tsp white port
• 1 tsp brandy

Foie gras parfait
1. In a small saucepan, combine port, Madeira, brandy, shallot, thyme and garlic and cook on medium heat until liquid is reduced to 1 Tbsp. Strain this reduction through a sieve and discard the solids.
2. Place chicken livers and foie gras in a blender, add reduction and blend until smooth, about 2 minutes. Add egg slowly while continuing to blend. Then add melted butter and salt and pepper. Pass this parfait through a fine sieve and chill in the refrigerator until cold.
Jasmine-poached raisins
3. In a small saucepan, combine wine with water and bring to a boil. Add raisins, five-spice powder and tea. Simmer for 5 minutes, remove from heat and allow to stand for 1 hour.
4. Remove 3 Tbsp of the raisins and set them aside in the refrigerator. Remove and discard the tea leaves, then place the liquid and remaining raisins in a blender and blend until smooth. Pass this raisin mixture through a fine sieve and chill in the refrigerator until cold.
Foie gras
5. Remove and discard any veins and blood clots from the foie gras and place the foie gras into a bowl. Add salt, sugar, five-spice powder, sweet wine, port and brandy and allow to marinate for 6 hours.
6. Preheat the oven to 275°F.
7. Place the foie gras into a small rectangular ovenproof pan. Place this pan in a baking dish. Pour boiling water into the baking dish around the pan to make a bain marie, then place the baking dish in the oven and cook for 9 minutes. Remove from oven and allow to set in the refrigerator for 12 hours.
8. Cut foie gras into twelve batons about 1IA inches in length.
Quail galantine
9. Mix jasmine-poached raisins with foie gras parfait in a bowl.
10. Lay each quail skin-side down on a piece of plastic wrap about 16 inches x 8 inches. Season the flesh with salt and pepper, then spoon 2 tsp of the parfait and raisin mixture into the centre of the quail. Use the plastic wrap to fold the quail breasts over the filling to form a sausage shape roughly 2% inches in diameter. Tie the ends of the plastic wrap to secure.
11. Steam the quail for 9 minutes, then allow it to cool in the fridge for at least 4 hours (overnight is best).
12. Heat olive oil in a medium saute pan on high heat. Add  quail legs and roast them for 4 minutes per side.