Roast Quail Stuffed with Foie Gras

4 servings
  • 4 quail, boned
  • Salt and pepper
  • Pate de foie gras (enough to stuff quail, about 2 ounces each)
  • 4 pieces of bacon, for barding
  • 3 tablespoons unsalted butter
  • 1/3 cup minced shallot
  • 1/4 cup Armagnac
  • 1 1/2 cups veal stock
  • 2 to 3 teaspoons arrowroot dissolved in water
  • Fresh chervil for garnish
  • 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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