Recipe: Quail stuffed with foie gras
Recipe for quail stuffed with foie gras, I like to taste foie gras all year round. These delicious quails stuffed with foie gras, the foie gras has melted gently to flavor the quails. I like them lightly dressed in a veil of smoked breast, these quail stuffed with foie gras, still make me salivate while I type the recipe. Souvenir from Belfort of a course in foie gras with my friend Élisabeth.
Recipe ingredients
- 8 quails
- 100 gr of foie gras
- 100 gr of Paris mushrooms
- 100 gr of peeled chestnuts
- 8 strips of bacon
- 4 slices of stale bread
- 1 teaspoon of olive oil
- 2 cloves garlic,
- 4 tablespoons of honey,
- 2 sprigs of flat-leaf parsley
- 40 cl of white wine
- Salt and pepper
Instructions
- Prepare the mushrooms, then wipe them with food paper.
- Wash the flat parsley, then wipe it dry.
- Color the quails for 5 minutes in the casserole dish
- On a cutting board, roughly chop the parsley, garlic, mushrooms and chestnuts with a knife.
- Dip the breadcrumbs with half the white wine.
- Brown the preparation with the chestnuts in the oil over medium heat for 5 minutes.
- Add the breadcrumbs and cook for another 5 minutes.
- Salt and pepper
- Cut the foie gras into 4 equal parts
- Stuff the quails with your preparation, starting with the foie gras.
- Bard the quails, then place them in an oiled baking dish.
- Mix the rest of the wine with the honey, salt and pepper,
- Brush this preparation on each quail using a brush.
- Cook the quails for 30 minutes at 180 °
- Baste them 3 times with the rest of the honey preparation.
Preparation time: 30 minutes
Cooking time: 30 minutes
Number of people: 4
4 star rating: 1 review
What wine to drink with quail stuffed with foie gras?
My favorite wine for this Saint Emilion Grape variety recipe: Merlot, Cabernet Franc, Cabernet Sauvignon
Temperature between 11 ° and 13 °
Quails
Sear the quails
Leave to color
Preparation of the stuffing
Stuffing quail
Stuff the quails
Fucking the stuffing
Ready to cook
