Roast quail stuffed with foie gras
4 servings
Ingredients
| 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 | ||
Directions
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
Converted by MM_Buster v2.0l.