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1
Preheat oven to 375 degrees.
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2
Slice each quail open through the back, leaving breast whole.
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3
Place skin-side-down on a flat surface, extending quail bodies as much as possible.
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4
Season lightly with salt and pepper.
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5
Place a quarter of the liver mousse in center of each quail, wrap outer edges of quail over mousse, overlapping where necessary, so that mousse is totally enclosed.
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6
Wrap a slice of bacon around each quail to hold it together.
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7
Secure each bird with string.
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8
Heat an ovenproof saute pan, large enough to hold all 4 birds, over medium heat and add oil.
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9
Place quail in pan, breast-side-up, and saute 5 minutes, until brown.
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10
Add diced vegetables, bay leaf and thyme.
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11
Turn quail to brown other side, 5 to 7 minutes.
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12
Then turn breast-side-up again, and place pan in oven until quail are just hot inside, approximately 7 to 10 minutes.
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13
Remove quails from saute pan and set aside in a warm place.
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14
Place saute pan over medium heat, and continue to cook diced vegetables and herbs until tender, approximately 8 minutes.
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15
Using a spoon, remove fat from saute pan.
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16
To deglaze the pan, over medium heat, add Port, and cook rapidly, scraping up brown bits, until liquid is reduced by half, approximately 3/4 cup.
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17
Add demi-glace.
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18
Bring sauce to a boil, reduce heat, and simmer approximately 5 minutes.
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19
Strain through a sieve into a small saucepan.
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20
Taste and correct seasonings, if necessary.
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21
Set aside to keep warm.
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22
Just before serving, add butter to sauce and incorporate by shaking pan.
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23
Blanch leek leaves in boiling water until soft but not mushy, about 3 minutes.
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24
Immediately refresh in ice water.
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25
Cut 4 half-inch strips lengthwise down each leaf.
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26
Set aside.
