Roast Quail Stuffed with Foie Gras Recipe

Name: Roast Quail Stuffed with Foie Gras
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

Servings: persons

1
Preheat oven to 350 degrees F. Season quail, stuff with foie gras and wrap with bacon.
2
In oven proof saute pan heat 2 tablespoons of the butter over moderate heat until hot.
3
Add quail and cook until golden on all sides.
4
Transfer to oven and roast 15 minutes.
5
Transfer quail to a serving dish.
6
Discard all but 2 tablespoons fat from pan.
7
Add shallot and cook, stirring, 1 minute.
8
Deglaze pan with Armagnac, scraping up brown bits clinging to bottom of pan.
9
Add veal stock and reduce to 1 cup.
10
Add enough arrowroot to lightly thicken sauce.
11
Whisk in remaining butter.
12
Pour juices from platter containing quail into sauce and stir to combine.
13
Coat quail with sauce and garnish with chervil.
14
Recommended Wine: 1983 Gevrey-Chambertin, Clos Prieur, Domaine Rene Le clerc

622

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 4 quail, boned, Salt and pepper, Pate de foie gras (enough to stuff quail, about 2 ounces each), 4 pieces of bacon, for barding, and more.

Yes, Roast Quail Stuffed with Foie Gras falls under the Meat & Poultry category and is a great choice for this type of meal.

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

That's it — enjoy your meal!

Roast Quail Stuffed with Foie Gras

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions