Description
A gourmet dish featuring quails stuffed with a rich foie gras mixture, perfect for special occasions.
Ingredients
Scale
- 4 whole quails, cleaned and prepared
- 8 ounces foie gras, diced
- 1 cup fresh breadcrumbs
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh parsley, chopped
- 1/4 cup chicken broth
- 1/4 cup brandy or cognac
- Salt and pepper, to taste
- Olive oil, for drizzling
Instructions
- Preheat your oven to 375°F.
- In a skillet over medium heat, add a drizzle of olive oil. Sauté the chopped onion and minced garlic until softened, about 3-4 minutes.
- In a large bowl, combine the sautéed onion and garlic with the diced foie gras, breadcrumbs, thyme, parsley, and chicken broth. Mix well and season with salt and pepper.
- Carefully stuff each quail with the foie gras mixture, ensuring they are filled but not overly packed. Use kitchen twine to tie the legs together if desired.
- Place the stuffed quails in a roasting pan. Drizzle with olive oil and pour the brandy or cognac over them.
- Roast in the preheated oven for 25-30 minutes, or until the quails are golden brown and cooked through. Baste occasionally with the pan juices.
- Remove from the oven and let rest for 5 minutes before serving.
Notes
- For a richer flavor, consider adding chopped mushrooms to the stuffing mixture.
- Serve with a side of roasted vegetables or a light salad to balance the richness of the dish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: French
Nutrition
- Serving Size: 1 quail
- Calories: 450
- Sugar: 0g
- Sodium: varies
- Fat: 35g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 30g
- Cholesterol: varies