How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Boneless Quail Stuffed With Poultry Quenelle?

You need 14 ingredients. The key ingredients include: 1 lb boneless skinless chicken breast (chilled), salt, fresh ground white pepper, 1 1/2 cups heavy cream, chilled, and more.

Is Boneless Quail Stuffed With Poultry Quenelle suitable as soups & stews?

Yes, Boneless Quail Stuffed With Poultry Quenelle falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Boneless Quail Stuffed With Poultry Quenelle?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Boneless Quail Stuffed With Poultry Quenelle Recipe

Name: Boneless Quail Stuffed With Poultry Quenelle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb boneless skinless chicken breast (chilled); salt; fresh ground white pepper; 1 1/2 cups heavy cream, chilled; 1 egg white, chilled; 1 tablespoon chopped chives; 2 tablespoons chopped parsley; 8 semi-boneless quail; 4 tablespoons butter; 4 cups mixed sliced mushrooms (such as crimini, oyster, shiitake, etc); 1 tablespoon minced garlic; 3 cups low sodium chicken broth (unsalted or low-sodium); 2 sprigs fresh thyme; 3 ounces foie gras, terrine

Boneless Quail Stuffed With Poultry Quenelle

Eats Now Editorial Team · 992 kcal · Soups & Stews

1
Make the poultry mousse.
2
Cut the chicken into small pieces, season well with salt and white pepper, and place in bowl of food processor fitted with a sharp blade.
3
Process the chicken, scraping bowl down as necessary, until it is completely broken down into a homogenous paste, about 2 minutes.
4
Add the egg white and blend to incorporate and loosen paste, about 30 seconds.
5
With processor blade running, slowly pour in the heavy cream.
6
Process until all of the cream is incorporated, the grain of the mousse is very fine, and the mousse is solid enough that a scoop of it will not fall off of a rubber scraper held in the air, about 2 minutes.
7
Transfer to a bowl and fold in chives and 1 tablespoon of the parsley.
8
Preheat oven to 375u00b0F Stuff the body of each quail with some of the chicken mousse.
9
Save remaining mousse for another use (make sure to cover it well with plastic wrap to lessen air exposure).
10
Tie quail legs together with a piece of butcher's twine.
11
Season quails with salt and freshly ground white pepper.
12
Heat 2 tablespoons of the butter in a large skillet set over medium-high heat.
13
Working in two batches so as not to overcrowd the pan, brown quail on both sides, about 3-4 minutes per side.
14
Transfer quail to a baking sheet (do not clean skillet) and place in oven. Cook until firm and done all the way through, 15-20 minutes.
15
Meanwhile, add mushrooms to skillet and cook, stirring frequently, until about three-quarters done, about 5 minutes.
16
Add garlic, season with salt and white pepper, and finish cooking, about 3 minutes more.
17
Mix in remaining tablespoon of chopped parsley, transfer to a bowl, and set aside.
18
Add chicken broth and thyme leaves to skillet and boil until reduced by two-thirds, to about 1 cup in volume, about 15 minutes.
19
Transfer reduced broth to a blender and add foie gras terrine and remaining 2 tablespoons butter.
20
Blend until smooth and frothy.
21
Service:
22
Remove butcher's twine from quail and discard.
23
Divide mushrooms and quail among warm plates.
24
Spoon foie gras sauce over quail and mushrooms.

Boneless Quail Stuffed With Poultry Quenelle

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