| Level: | Easy |
| Yield: | 4 servings |
Ingredients
- 4 quail, boned
- Salt and pepper
- Pate de foie gras (enough to stuff quail, about 2 ounces each)
- 4 pieces of bacon, for barding
- 3 tablespoons unsalted butter
- 1/3 cup minced shallot
- 1/4 cup Armagnac
- 1 1/2 cups veal stock
- 2 to 3 teaspoons arrowroot dissolved in water
- Fresh chervil for garnish
Instructions
- Preheat oven to 350 degrees F. 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.
- Recommended Wine: 1983 Gevrey-Chambertin, Clos Prieur, Domaine Rene Le clerc
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 530 |
| Total Fat | 40 g |
| Saturated Fat | 15 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 29 g |
| Cholesterol | 146 mg |
| Sodium | 664 mg |
Reviews
My husband thought it was good but I found it lacking in flavor.