What are the health benefits of Quail stuffed w/ duck liver pate?
This French dish is usually made with foie gras, but for our version we have substituted duck liver pate.
There are many different versions of the dish when cooked at home, some are roasted without sauce and others served with a sauce on the side. This version cooks the quail in a stock giving you a delicious gravy.
Ingredients Click to find out more about the ingredients
4 quails, with the body cavity boned
400g duck liver pate
1 tbsp of olive oil
50ml/Splash white wine
500ml chicken stock
20g unsalted butter
2 shallots, finely chopped
Salt and pepper to taste
1) Preheat the oven to 180 ° C. 2) Salt the inside of the quails and stuff them with the pate. Close the end using a cocktail stick. 3) Place the quails in a baking dish, drizzle with olive oil and salt on the outside. Toss well so that the quails are well coated. 4) In a saucepan, pour a drizzle of olive oil, add the chopped shallot. Sweat over low heat until the shallot becomes translucent. 5) Add the wine. Bring to a boil and let the wine evaporate on high heat. 6) Add the chicken stock and bring to a boil again. 7) Pour around the quail leaving the tops of the quail above the liquid to brown. 8) Bake the quail for 30 minutes until golden. 9) Remove the quail and keep warm. 10) Lower the heat and reduce the sauce by half. Season to taste, add the butter and allow to melt. 11) Serve the quail with the sauce.