ROAST GASCON QUAIL w/GRAPES & FOIE GRAS

By BobD

Ingredients

• ROASTED GASCON QUAIL WITH GRAPES, FOIE GRAS, AND ARMAGNAC
• (serves 4) as a first course, 2 as a main course
• 4 ounces mousse of foie gras, softened
• 1/2 cup Armagnac
• 2 tablespoons golden raisins
• 4 semi-boneless quail, 2 wing joints removed Salt and freshly ground black pepper to taste
• 1 tablespoon duck fat
• 1 pound seedless green grapes, stemmed, and split if large
• 1/2 cup duck and veal demi-glace

Details

Servings 4

Preparation

Step 1

1.Combine mousse of foie gras with 1 teaspoon of the Armagnac and the raisins in a bowl.
Refrigerate until firm, about 10 minutes. Spoon foie gras filling into quail cavities.
Flatten birds slightly and, using toothpicks, close cavities. Season with salt and pepper.

2.Preheat broiler with rack about 8 inches from heat.

3.Melt duck fat in a skillet over high heat. Add quail, half of the grapes, and brown quail, about 2 minutes per side. Transfer birds to broiler pan, breasts up.

4.Add remaining Armagnac and stock to skillet, and cook over high heat until liquid is slightly reduced and grapes are soft, about 3 minutes. Transfer contents of skillet to a blender, and purée. Return sauce to skillet, add remaining grapes, and cook over high heat until sauce is reduced by half, about 3 minutes.

5.Meanwhile, broil quail until just pink at the bone, about 4 minutes. Transfer quail to a platter and remove toothpicks. Add any accumulated quail juices to sauce, and pour over quail. Serve at once with grapes.