Bring all the ingredients except the baby turnips to the boil and infuse. Cook the baby turnips in a pan of boiling salted water until the turnips are cooked half way. Pass off the pickling liquor, place back in a pan, add the turnips, carrots and continue to cook until el dente. Store in the liquor until needed to develop the flavour.
Roast breast of quail:
Pan sear the crown on each side for 3 minutes and cook in the oven for 4 minutes and allow to rest.
Leg Ballontine:
Debone the legs. Place the legs on Clingfilm forming a rectangle. Now cover with Clingfilm and flatten. Place in fridge until needed
Blanch spinach and assemble into same size rectangle as the Quail legs. Spread the morel farce on to it and roll up. Spread some of the left over morel farce on to the legs and place the spinach morel roulade onto the legs. Now roll up the legs in Clingfilm and allow to rest for 10 minutes in fridge before waterbathing at 65 degrees for 40 minutes
Foie gras mousse:
Warm the foie gras to room temperature and clean it. Marinate with port, Madeira, brandy, sel de rose for about 4 hours before baking it on 230°C for about 2 to 4 minutes. Now drain off the foie gras butter and Place in terrine mould press for one night.
Take 150g of foie gras and blend in thermo mix before adding 150g of double cream and blend briefly before passing trough drum sieve. Keep in pipe in bag.
Mix the salt, sugar, soft butter and egg white and slowly add the flour. Rest in fridge. Spread the mix thin on to silpat mat and cook for 1 minute. Take out and cut edges. Now roll the strips around text marker and place in hot plate. Dry until crisp.
Sherry and cobnut vinaigrette:
Mix everything in thermo mix and blend taste for seasoning and add the gel espressa and blend again.