Yum ! Quail stuffed with Foie Gras, a true delight. But in order to make this recipe, you need some foiegras. When you leave abroad or outside France in fact, that’s not so easy to find good foiegras. I know what it means. I lived in Beijing for 6 months during my master and I spent there Christmas and New year period. For a French girl living on the other part of the world without foiegras that’s truly sad 🙁 . That wasn’t easy to find some and even more good one. However my mother sent me a box in the mail full of foiegras !! So tasty !!
Unfortunately Foiegras Gourmet did not exist at that time so thanks god my mother thought about me. Their concept, shipping delicious foiegras almost everywhere in the world. Foiegras with salt and pepper only. I would have loved to shop in their website when I was living in China but also in Madrid and Zurich. I could have ordered and eat foiegras all day long !!
So if like me you are living abroad experiencing the same situation, you do know where you can shop for Christmas dinner !
- 4 deboned quails (with bones in legs and wings)
- 130 gr. of cooked foie gras
- Kitchen twine
- 4 wooden toothpicks
- 1 tablespoon of cooking oil
- 2 dl. of white wine
- Place quails so the inside is facing you. Stuff each quail using ¼ of foie gras. Then close the quails so the foie gras is staying inside the bird during the cooking process. Model each quail covering the foie gras with the skin. Close the bottom using 1 wooden stick.
- Then turn up side down and close in 3 different places using kitchen twine. Place first on the bottom of the quails and tie a knot on top. For the last one, place kitchen twine at the bottom next to the legs. Pass each side of kitchen twine in between the legs and make a knot.
- Heat some cooking oil in a large saucepan on medium heat. Brown each side of the quails. Pour white wine, cover andcook for 20 minutes monitoring the amount of liquid. Serve.
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