1 pound wild mushrooms, cleaned, stemmed, and chopped
1/4 cup minced shallots
2 tablespoons minced garlic
1 cup port wine
Salt and black pepper
1 deboned quail, carcass remove and skin in tact
In a large saute pan, heat the olive oil. When the oil is hot, add the mushrooms and saute for 6 minutes. Add the shallots and garlic and continue to saute for 4 minutes. Season with salt and pepper. Add the port wine and cook until almost all the liquid has cooked off, about 4 to 6 minutes. Remove the duxelle from the pan and cool completely. Season the entire quail with Essence. Stuff the quail with the duxelle and set aside.
Recipe from Every Day Is a Party, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999