Quail stuffed with chestnuts and foie gras

Instructions

Recipe for quail stuffed with chestnuts and foie gras, a beautiful young lady for a festive meal, I like these quails that cook with foie gras. The liver delicately perfumes the poultry and prevents it from drying out. They will cook gently in a glass pot with its lid. Children love quail, like us, they love to nibble on small bones. Oh how good it is to eat with your fingers. Quail stuffed with chestnuts and foie gras, a nice tasty poultry, to organize your end-of-year meals. For this recipe one quail will suffice per person, in fact it is generously stuffed. The chestnuts gave this stuffing a little body, I liked their delicate scent.

The ingredients of the recipe

  • Quail recipe stuffed with chestnuts and foie gras for 4 people:
  • 4 quails
  • 105 gr of chestnuts or 60 gr of cooked chestnuts
  • 50 gr of raw foie gras
  • 45 gr of button mushrooms (for me frozen meadow mushrooms)
  • 1 tablespoon of olive oil
  • 20 gr of butter
  • 5 cl of Armagnac
  • 20 cl of white wine
  • 20 cl of liquid cream

Instructions

  1. Cut the ends of the chestnuts into a star shape.
  2. Cover the water chestnuts in a saucepan and cook over low heat for about 23 minutes.
  3. Slice the Paris mushrooms into mirepoix.
  4. Heat a pan with a spoon of olive oil.
  5. Sear the mushrooms in mirepoix under a high heat.
  6. Salt and pepper.
  7. Let the water from the mushrooms evaporate, stop cooking as soon as they no longer emit water.
  8. Let the mushrooms cool
  9. Peel the chestnuts and remove those that are too dark in color, then leave to cool.
  10. Cut the chestnuts into mirepoix.
  11. Cut off the heads of the quails.
  12. Mix the foie gras with the chestnuts and mushrooms.
  13. Generously stuff the quails.
  14. Tie the legs of the quails.
  15. Sear the quails so that they are well colored.
  16. Turn over with pliers so as not to prick them
  17. Flambé with armagnac.
  18. Pour in the white wine and the cream.
  19. Close with the lid.
  20. Bake in the hot oven at 180 ° for 25 to 30 minutes.
  21. Quickly reduce the sauce, then serve.

Preparation time: 35 minute (s)
Cooking time: 25 to 30 minutes
Number of people: 4
4 star rating: 1 review

What wine to drink with: Quail stuffed with chestnuts and foie gras

My favorite wine for this recipe: Côte rôtie Cépage Syrah and Viognier
Temperature between 16 ° and 18 °

Cook the chestnutsCrush the chestnutsTake out the foie grasMix the stuffingReserve a few chestnutsStuffing readyQuailsStuff the quailsTie up the quailsSear the quailsBlaze<img src="/wp-content/uploads/2021/09/8209102397976110803.jpg" class="aligncenter"

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