Recipe courtesy of David Rosengarten
Recipe courtesy of David Rosengarten
Watch how to make this recipe.
Roast Quail Stuffed with Foie Gras
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- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 530
- Total Fat
- 40 g
- Saturated Fat
- 15 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 29 g
- Cholesterol
- 146 mg
- Sodium
- 664 mg
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 530
- Total Fat
- 40 g
- Saturated Fat
- 15 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 29 g
- Cholesterol
- 146 mg
- Sodium
- 664 mg
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
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