QUAIL STUFFED WITH FOIE GRAS

By BobD

Ingredients

• 4 Semi-Boneless Quail
• 13 oz D’Artagnan chicken breast, skinless and cut into small pieces (we recommend our Whole Air-Chilled Free-Range Chicken; use the leftovers to make stock or soup)
• 12 oz Foie Gras, cut into 1/2 inch square cubes
• 2 oz fresh black truffle, chopped (view all currently available fresh truffles and canned truffle products)
• 2 oz roasted pistachio, shelled and halved
• 12 oz heavy cream
• 8 oz Uncured Applewood Smoked Bacon, sliced 1/2 inch long
• 5 oz Ready-to-Use Chestnuts
• 2 - 6 inch, in diameter, heads of Hen of the Wood Mushrooms, cut each head into 5 equal parts, or other fresh, seasonal wild mushrooms
• 5 1/2 oz unsalted butter
• 3/4 oz Armagnac
• 6 cloves of garlic
• 6 sprigs of thyme
• 4 tablespoons canola oil
• 2 lemons
• 1 tablespoon parsley, chopped
• Salt, to taste
• Pepper, to taste
• Cayenne pepper, to taste

Details

Servings 4
Adapted from dartagnan.com

Preparation

Step 1

Pre-heat the oven to 385 degrees


For the stuffing:

Place chicken breast into a food processor and start mixing. Add heavy cream until you achieve a medium-thick consistency. Add the juice of ½ a lemon, salt, pepper and cayenne pepper to taste. Transfer the mixture into a bowl and set aside.
Place the chopped foie gras into sauté pan over high heat. Cook until soft and golden brown. Add salt to taste. Cool.
Add the sautéed foie gras, chopped truffles and roasted pistachios into the chicken mixture. If needed, add salt, pepper, lemon juice and cayenne pepper to taste. Stuff the quail with the chicken mixture. Set aside.
For the garnish:

Over medium heat, sauté the bacon in 2 tablespoons of the canola oil. Cook until the bacon becomes golden brown on both sides. Set aside and keep warm.
In a sauce pan, glaze the chestnuts with 1 quart of chicken stock, 1 tablespoon chopped parsley and 1 ½ oz of butter. Set aside and keep warm.
Over medium heat, sauté the mushrooms with the remaining 2 tablespoons of canola oil. Cook until you achieve a nice, golden color. Season with a pinch of salt, 3 cloves of crushed garlic and 3 sprigs of thyme. Be careful not to burn or dry out the mushrooms. Set aside and keep warm.
For the quail:

Slowly brown the birds in a sauté pan until you get achieve a golden color.
Put the Quails in a roasting pan with 3 gloves of crushed garlic, 3 sprigs of thyme and the remaining 4 oz of butter. Cook in the oven for a maximum of 8-10 minutes. Every 2 minutes, baste the quails with the juice in the pan to avoid over drying.
To plate: Cut the quails in half and arrange the halves of each quail in the middle of a plate. Spoon the three garnishes around the quail. Serves 4.