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Tuesday, November 3, 2015

Fig and Foie Gras Quails

Course Main Dishes
Prep. Time 10 - 15 mins
Cooking Time 30 mins
Refrigeration Time 1 hr
Yields 6 servings

12 quails, prepared
Dried rosemary
1/4 cup (57 g) butter
10 bacon slices, cut in half

Fig and Foie Gras Stuffing:
8 oz (224 g) dried figs, chopped
5 oz (140 g) foie gras
1/2 tsp (2 ml) hot mustard
1 egg [55 g]
6 soda crackers, crumbled

Preheat oven to 375 °F (190 °C).

Season quails to taste with salt, pepper and rosemary. Dredge with flour. In skillet, brown 6 quails in butter for a few minutes on each side. Remove from skillet and place in large ovenproof dish or roasting pan. Repeat process with remaining quails adding butter, as needed. Bard quails with bacon. Cover dish and roast for 20 minutes.

Cut quails lengthwise between half breasts to split open. Fill each quail's cavity with Fig and Foie Gras Stuffing and roast for 10 minutes. Serve two quails per person with white beans and broccoli.

Fig and Foie Gras Stuffing:
In bowl, mix all ingredients with a fork. Refrigerate.

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