Roast quail stuffed with foie gras

4 servings

Quantity Ingredient
4 Quail; boned
Salt; to taste
Freshly-ground black pepper; to taste
Pate de foie gras
(enough to stuff quail; about 2 oz ea)
4 slices Bacon; for barding
3 tablespoons Unsalted butter
⅓ cup Minced shallot
¼ cup Armagnac
1½ cup Veal stock
2 teaspoons Arrowroot - (to 3 tspns); dissolved in
Water
Fresh chervil; for garnish

Preheat oven to 350 degrees. Season quail, stuff with foie gras and wrap with bacon. In oven-proof saute pan heat 2 tablespoons of the butter over moderate heat until hot. Add quail and cook until golden on all sides.

Transfer to oven and roast 15 minutes. Transfer quail to a serving dish.

Discard all but 2 tablespoons fat from pan. Add shallot and cook, stirring, 1 minute. Deglaze pan with Armagnac, scraping up brown bits clinging to bottom of pan. Add veal stock and reduce to 1 cup. Add enough 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.

Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4842 broadcast 03-05-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

03-30-1998

Suggested Wine: 1983 Gevrey-Chambertin, Clos Prieur, Domaine Rene Le Clerc Recipe by: David Rosengarten

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