Recipe courtesy of David Rosengarten
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Preheat oven to 350 degrees F. Season quail, stuff with foie gras and wrap with bacon. In oven proof saute pan heat 2 tablespoons of the butter over moderate heat until hot. Add quail and cook until golden on all sides. Transfer to oven and roast 15 minutes. Transfer quail to a serving dish.

Discard all but 2 tablespoons fat from pan. Add shallot and cook, stirring, 1 minute. Deglaze pan with Armagnac, scraping up brown bits clinging to bottom of pan. Add veal stock and reduce to 1 cup. Add enough arrowroot to lightly thicken sauce. Whisk in remaining butter.

Pour juices from platter containing quail into sauce and stir to combine. Coat quail with sauce and garnish with chervil.

Recommended Wine: 1983 Gevrey-Chambertin, Clos Prieur, Domaine Rene Le clerc

IDEAS YOU'LL LOVE

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Tricolore Stuffed Pork

Recipe courtesy of Giada De Laurentiis

Stuffed Shells

Recipe courtesy of Ree Drummond

Stuffed Pork Chops

Recipe courtesy of Family Circle Magazine

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Stuffed Cabbage Rolls With Tomato Sauce

Recipe courtesy of Food Network Kitchen

Roasted Brussels Sprouts

Recipe courtesy of Ina Garten

Roasted Asparagus

Recipe courtesy of Ina Garten

Roasted Italian Meatballs

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking