Stuffed Quail Recipe

Preparation and Cooking

1. 1

   Prepare the Stuffing

   In a bowl, combine foie gras, chopped figs, bread crumbs, chopped thyme, salt, and black pepper. Mix well until the ingredients are evenly combined.

2. 2

   Stuff the Quail

   Carefully stuff each quail with the foie gras and fig mixture, ensuring they are packed tightly. Secure the openings with kitchen twine or toothpicks.

3. 3

   Sear the Quail

   In a large skillet, melt butter over medium heat. Add the stuffed quails and sear on all sides until golden brown, about 5-7 minutes.

4. 4

   Roast the Quail

   Transfer the seared quails to a preheated oven at 180°C (350°F) and roast for 15-20 minutes or until cooked through. Use a meat thermometer to check that the internal temperature reaches 75°C (165°F).

5. 5

   Prepare Potato Frico

   In a separate skillet, heat a little butter over medium heat. Place grated potatoes in the skillet, pressing them down to form a thin cake. Cook until crispy on both sides, about 4-5 minutes per side. Remove and drain on paper towels.

6. 6

   Cook the Carrots

   Blanch the wild carrots in boiling water for 3-4 minutes until tender-crisp. Drain and set aside.

7. 7

   Make the Natural Jus

   In the same skillet used for searing the quail, deglaze with red wine and chicken stock. Scrape the bits off the bottom and reduce the sauce until slightly thickened, about 5-7 minutes.

8. 8

   Plate the Dish

   Serve the stuffed quail on a plate, accompanied by potato frico and wild carrots. Drizzle with the natural jus and enjoy.