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Ingredientes
- 4 x Quail boned
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Pate de foie gras
- Â Â (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
- 1Â 1/2 c. Veal stock
- 2 tsp Arrowroot - (to 3 tspns) dissolved in
- Â Â Water
- Â Â Fresh chervil for garnish
Direcciones
- Preheat oven to 350 degrees.
- 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.
- 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.
- Pour juices from platter containing quail into sauce and stir to combine. Coat quail with sauce and garnish with chervil.
- This recipe yields 4 servings.
- Suggested Wine: 1983 Gevrey-Chambertin, Clos Prieur, Domaine Rene Le Clerc
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 514g | |
| Recipe makes 4 servings | |
| Calories 924 | |
| Calories from Fat 592 | 64% |
| Total Fat 65.83g | 82% |
| Saturated Fat 22.24g | 89% |
| Trans Fat 0.0g | |
| Cholesterol 320mg | 107% |
| Sodium 731mg | 30% |
| Potassium 943mg | 27% |
| Total Carbs 2.35g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.01g | 0% |
| Protein 76.37g | 122% |
