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Receta Roast Quail Stuffed With Foie Gras
by Global Cookbook

Roast Quail Stuffed With Foie Gras
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Ingredientes

  • 4 x Quail boned
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  •     Pate de foie gras
  •     (sufficient to stuff quail, about 2 ounce ea)
  • 4 slc Bacon for barding
  • 3 Tbsp. Unsalted butter
  • 1/3 c. Chopped shallot
  • 1/4 c. Armagnac
  • 1 1/2 c. Veal stock
  • 2 tsp Arrowroot - (to 3 tspns) dissolved in
  •     Water
  •     Fresh chervil for garnish

Direcciones

  1. Preheat oven to 350 degrees.
  2. Season quail, stuff with foie gras and wrap with bacon. In oven-proof saute/fry pan heat 2 Tbsp. of the butter over moderate heat till warm. Add in quail and cook till golden brown on all sides. Transfer to oven and roast 15 min. Transfer quail to a serving dish.
  3. Throw away all but 2 Tbsp. fat from pan. Add in shallot and cook, stirring, 1 minute. Deglaze pan with Armagnac, scraping up brown bits clinging to bottom of pan. Add in veal stock and reduce to 1 c.. Add in sufficient arrowroot to lightly thicken sauce. Whisk in remaining butter.
  4. Pour juices from platter containing quail into sauce and stir to combine. Coat quail with sauce and garnish with chervil.
  5. This recipe yields 4 servings.
  6. Suggested Wine: 1983 Gevrey-Chambertin, Clos Prieur, Domaine Rene Le Clerc