Sugar loaf with Terrine, Duck Breast and Quail Leg

Dissolve the yeast in the warm milk. Add the milk/yeast mixture to the flour and immediately add the egg, sugar and 75 g of butter. Sprinkle the salt on the edge of the flour and start kneading. Knead well and for a long time into a homogeneous mass.

Cover the bowl with plastic wrap and let rise for 45 minutes to 1 hour.

Roll out the dough and divide it into 2 pieces. Mix the sugar pearls in 40 g of melted butter and press them into the dough. Now place the 2 layers on top of each other with the pearls facing up and fold the dough inwards until you get an inverted ball. Roll out the dough again.

Place the bread in an ovenproof dish and let rise for another half hour.

Brush with egg yolk and a little water.

Put your preparation in the oven, heated to 180°C for 35 minutes.

Let the bread cool on a rack.

Boil the sugar with the beet juice and pour the boiling mixture over the cleaned red onion in a canning jar.

Close the jar immediately and let infuse for at least a week.

Remove the meat from the pot and add a little cream. Mix until smooth and pour into a piping bag.

Fill silicone molds and freeze for 3 to 4 hours.

Remove the balls and let them thaw in the refrigerator.

Just before serving, roll the balls in crumbled gingerbread (dried) or speculoos or feuilletine.

Cut a few slices of sugar bread not too thin and toast briefly in a toasting pan or toaster.

Spread generously with syrup.

Arrange on the plate and garnish with 1 scoop of terrine, 2 slices of smoked duck breast, a few "skirts" of pickled red onion and a few sprigs of watercress.

Heat the smoked quail legs in a hot pan without fat and place them warm on the sugar bread.

Heat 1 tablespoon of syrup in a pan with a dash of onion brine. Then pour the sauce over and around the toast.