Stuffed Quail with Foie Gras and Mushrooms

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.

• Prep time: 40 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 962
• Protein: 74 g
• Carbs: 8 g
• Fat: 66 g

Ingredients

• 4 piece Whole quail ( gutted )
• 200 g Sausage meat ( plain )
• 100 g Duck foie gras ( diced )
• 150 g Button mushroom ( minced )
• 2 piece Shallot ( finely chopped )
• 30 g White bread ( crumbled )
• 40 g Salted butter
• 150 ml Dry white wine
• 2 pinch Thyme ( fresh )
• 1 piece Bay leaf
• 1 tbsp Parsley ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 2 tbsp Cognac

Instructions

1. Prepare the stuffing base

   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. Assemble the stuffing

   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. Stuff and truss

   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. Brown and roast

   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. Deglaze the pan

   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.

Chef's tips

• 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.

Storage

Best enjoyed immediately. Can be kept for 24 hours in the fridge, though the skin will lose its crispness.