📝 About This Recipe
This exquisite masterpiece of French Haute Cuisine features semi-boneless quail stuffed with a decadent blend of buttery foie gras and earthy black truffles. A hallmark of fine dining, the dish balances the gamey delicacy of the bird with the rich, silky texture of the liver, all brought together by a glossy Madeira reduction. It is a sophisticated celebration of classic techniques and luxurious ingredients designed to impress the most discerning palate.
🥗 Ingredients
The Quail and Farce
- 4 pieces Whole Quails (semi-boneless, skin intact)
- 120 grams Fresh Foie Gras (raw, cleaned of veins and cut into 4 batons)
- 150 grams Ground Veal or Chicken Mousseline (finely ground)
- 1 piece Black Truffle (finely minced (approx. 15g))
- 2 tablespoons Heavy Cream (chilled)
- 1 piece Shallots (minced and sautéed in butter)
The Sauce and Aromatics
- 500 ml Quail or Chicken Stock (high quality, dark)
- 100 ml Madeira Wine (Sercial or Verdelho)
- 30 grams Cold Butter (cubed for mounting the sauce)
- 2 sprigs Thyme (fresh)
For Roasting and Garnish
- 2 tablespoons Grape Seed Oil (for searing)
- 1 handful Micro-greens (for decoration)
- 1 pinch Sea Salt and White Pepper (to taste)
👨🍳 Instructions
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1
Prepare the farce: In a chilled bowl, mix the ground veal or chicken mousseline with the chilled heavy cream, minced truffles, sautéed shallots, salt, and white pepper until a smooth paste forms.
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2
Gently rinse the quails and pat them extremely dry with paper towels. Season the interior cavity with a small pinch of salt.
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3
Place a small amount of the truffle farce inside each bird, then insert a baton of raw foie gras into the center. Top with more farce to seal the opening.
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4
Truss the quails tightly using kitchen twine, ensuring the legs are tucked in to maintain a plump, uniform shape for even cooking.
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5
Preheat your oven to 200°C (400°F).
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6
In an oven-proof sauté pan, heat the grape seed oil over medium-high heat. Sear the quails on all sides until the skin is golden brown and crispy, about 2 minutes per side.
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7
Transfer the pan to the oven. Roast the quails for 12-15 minutes. The internal temperature of the stuffing should reach 63°C (145°F).
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8
Remove the quails from the pan and let them rest on a warm plate, tented loosely with foil, for at least 8 minutes to allow juices to redistribute.
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9
While the birds rest, discard excess fat from the roasting pan. Deglaze the pan with Madeira wine, scraping up the browned bits (fond) with a wooden spoon.
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10
Add the stock and thyme sprigs. Reduce the liquid by two-thirds until it reaches a syrupy consistency.
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11
Strain the sauce through a fine-mesh chinois into a clean saucepan. Over low heat, whisk in the cold butter cubes one by one until the sauce is glossy and thick (monte au beurre).
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12
Carefully remove the twine from the quails. Slice each bird in half vertically to reveal the beautiful foie gras center.
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13
Plate the quails atop a spoonful of sauce, garnishing with micro-greens and an extra shaving of fresh truffle if desired.
💡 Chef's Tips
Always keep the stuffing ingredients chilled; a warm mousseline will break and lose its airy texture. Don't overcook the quail; because they are small, they can dry out quickly if left in the oven too long. If you cannot find fresh truffles, a high-quality truffle carpaccio or paste can be substituted in the farce. Ensure the skin is perfectly dry before searing to achieve that signature golden-brown, crispy exterior. Resting the meat is non-negotiable; it ensures the foie gras sets slightly and the quail remains succulent.
🍽️ Serving Suggestions
Pair with a mature Pinot Noir from Burgundy or a glass of chilled Sauternes for a classic contrast. Serve alongside a silky parsnip purée or butter-poached white asparagus. A side of sautéed wild mushrooms (chanterelles or porcini) complements the earthy truffle notes. Provide a small piece of toasted brioche to soak up the luxurious sauce and melted foie gras.