Stuffed Quail with Foie Gras and Mushrooms
Ingredients
- 4 pcWhole quail (gutted)
- 200 gSausage meat (plain)
- 100 gDuck foie gras (diced)
- 150 gButton mushroom (minced)
- 2 pcShallot (finely chopped)
- 30 gWhite bread (crumbled)
- 40 gSalted butter
- 150 mlDry white wine
- 2 pinchThyme (fresh)
- 1 pcBay leaf
- 1 tbspParsley (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 2 tbspCognac
Method
Golden, crispy skin yielding to a rich, velvety stuffing. The aroma of fresh thyme blends perfectly with the reduced white wine jus in the roasting pan.
- 1
Finely chop the shallots and button mushrooms. In a pan with a knob of butter, sauté everything until the moisture has completely evaporated. Let cool.
- 2
Mix the sausage meat with the cooled mushrooms, chopped parsley, crumbled white bread, and cognac. Cut the foie gras into large cubes and gently fold them in so as not to crush them.
- 3
Season the inside of the quails. Generously fill each cavity with the stuffing. Close the opening with a wooden skewer or string so the stuffing doesn't escape during cooking.
- 4
In a Dutch oven, heat the salted butter. Brown the quails on all sides until golden. Add the thyme and bay leaf, then bake at 200°C. Baste regularly with the cooking juices.
- 5
Remove the quails and let them rest. Pour the dry white wine into the hot pan, scrape the juices with a spatula, and reduce by half until the sauce coats the back of a spoon.
Frequently asked questions
How do you get this dish right?
- Avoid overcooking; the meat should feel slightly springy to the touch to ensure it remains juicy.
- Baste the quails every 5 minutes with the cooking butter for perfectly crispy skin.
How long does this dish keep?
Best enjoyed immediately. Can be kept for 24 hours in the fridge, though the skin will lose its crispness.
