Roast Quail Stuffed With Foie Gras Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MUSHROOM-STUFFED QUAIL



Mushroom-Stuffed Quail image

Provided by Emeril Lagasse

Categories     main-dish

Time 2h25m

Yield 4 servings

Number Of Ingredients 27

8 (3 1/2 ounce) boned quail
2 tablespoons Creole seasoning
Mushroom Stuffing, recipe follows
4 tablespoons melted butter
Truffle Sauce, recipe follows
2 tablespoons olive oil
1/4 cup minced shallots
1 tablespoon minced garlic
2 pounds assorted mushrooms, such as button, shiitake, wood ear, and chanterelles, stems trimmed and roughly chopped
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup dry white wine
1/2 cup packed grated Parmesan
1/4 cup fine bread crumbs
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh oregano leaves
1 cup white wine
1/2 pound butter, at room temperature
1/4 cup white truffle oil
1 tablespoon minced shallots
1 teaspoon chopped garlic
Salt
Freshly ground white pepper
1/2 cup heavy cream
1 small black truffle
Chives, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • Lay the quail skin side down on a baking sheet and season lightly with 1 tablespoon of the Creole seasoning. Insert 1 portion of the mushroom stuffing into the cavity of each quail and wrap the bird around it. Replace each bird on the baking sheet, breast side up. Brush the butter over the quails and season with the remaining tablespoon of Creole seasoning.
  • Roast until the birds are tender and golden brown, 25 minutes. Remove from the oven and serve 2 quails per person. Serve with Truffle Sauce.
  • Heat the oil in a large, heavy skillet over medium-high heat. Add the shallots and garlic, and cook, stirring, for 30 seconds. Add the mushrooms, salt, and pepper, and cook, stirring, until the mushrooms are wilted and begin to caramelize. Add the wine and cook, stirring to deglaze the pan and until the liquid has almost all evaporated, about 5 minutes. Remove from the heat and transfer the mushrooms to the bowl of a food processor. Add the cheese, bread crumbs, parsley, basil, and oregano, and process on high speed to a thick paste.
  • Transfer to a bowl and divide into 8 equal portions. With your hands, pack each portion into a tight ball. Set aside until ready to stuff the quail.
  • In a mixing bowl, mix the butter and truffle oil together. Place the butter on plastic wrap, form a log and wrap tightly. Refrigerate until firm. In a saucepan, combine the white wine, shallots and garlic. Season with salt and white pepper. Bring the liquid to a boil and cook for 3 minutes. Stir in the cream and cook for 1 minute. Cut the butter into 1-inch pieces. Reduce the heat to medium-low and whisk in the butter, 1 piece at a time. Reduce the heat to low and keep the sauce warm. Garnish with shaved truffles and chives.

ROAST QUAIL



Roast Quail image

This is a basic roast quail recipe that can serve as a stepping stone for other, fancier recipes. Once you know how to properly roast a quail, you can then play with glazes or marinades -- even though I am not normally a fan of marinades, they will work with quail because the birds are so small.

Provided by Hank Shaw

Categories     Appetizer     Main Course

Time 45m

Number Of Ingredients 9

1/4 cup kosher salt
1 quart water
2 bay leaves
4 whole (plucked quail)
Lard, (butter or olive oil)
Salt
2 celery sticks ((optional))
Black pepper
Lemon wedges ((optional))

Steps:

  • If you choose to brine your quail, boil the water or wine with the kosher salt and bay leaves, then turn off the heat and let cool. Submerge the quail in this brine for 2 to 6 hours.
  • Preheat your oven to 500°F, or if it doesn't get that hot, as hot as your oven will go. This will take a little while for most ovens, up to 30 minutes. While the oven is preheating, take the quail out of the fridge and pat them dry. Coat with lard, olive oil or butter (your quail will be browner with melted butter) and salt generously. Set aside at room temperature while the oven heats.
  • When the oven is hot, get a small roasting pan or cast-iron frying pan and set the quail in it. They will want to tip over, so steady them with cut pieces of the celery stick. Try to prevent the quail from touching each other to speed the cooking process.
  • Roast the quail in the oven for 12 to 18 minutes. The lower end of the spectrum will give you quail that are juicy, succulent and a little pink on the inside -- but pale. The higher end of the spectrum will give you a fully cooked, browner quail, but one that is at the edge of being dry. Your choice.
  • When you take the quail out of the oven, place on a cutting board and rest for 5 to 10 minutes. Use this time to make the wild game sauce of your choice, or just squirt lemon juice on the birds before serving.

Nutrition Facts : Calories 419 kcal, Carbohydrate 1 g, Protein 43 g, Fat 26 g, SaturatedFat 7 g, Cholesterol 166 mg, Sodium 14286 mg, ServingSize 1 serving

ROAST QUAIL STUFFED WITH FOIE GRAS



Roast Quail Stuffed with Foie Gras image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 10

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

Steps:

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

QUAIL STUFFED WITH FOIE GRAS



Quail Stuffed with Foie Gras image

Categories     Dinner     Game     Winter     Braise     Quick & Easy

Number Of Ingredients 9

4 pieces Quail Semi Boneless
8 ounces Pate de foie gras (enough to stuff quail, about 2 ounces each)
2 pinches Salt and Pepper
3 tablespoons Unsalted Butter
1/3 cup Minced Shallot
1/4 cup Armangac
1 1/2 cups Veal Stock
2 teaspoons Arrowroot dissolved in water
5 pinches Fresh Chervil For Garnish

Steps:

  • Preheat oven to 350 degrees F
  • Season quail, stuff with foie gras and wrap with bacon secure bacon with toothpick
  • In oven proof saute pan heat 2 tablespoons of the butter over moderate heat until hot.
  • Add quail and cook until golden on all sides.
  • Transfer to oven and roast 15 minutes. Transfer quail to a serving dish.
  • Discard all but 2 tablespoons fat from pan. Add shallot and cook, stirring, 1 minute. Deglaze pan with Armagnac, scraping up brown bits clinging to bottom of pan.
  • Add veal stock and reduce to 1 cup. Add enough arrowroot to lightly thicken sauce. Whisk in remaining butter.
  • Pour juices from platter containing quail into sauce and stir to combine. Coat quail with sauce and garnish with chervil.

More about "roast quail stuffed with foie gras recipes"

ROAST QUAIL FARCIE RECIPE - GREAT BRITISH CHEFS
roast-quail-farcie-recipe-great-british-chefs image
2018-08-30 This stunning quail farcie recipe from Jun Tanaka requires a lot of work, but the results are stunning. A rich farce, or stuffing, is made of foie gras, …
From greatbritishchefs.com
Servings 4
Estimated Reading Time 4 mins
Category Main


DEBONED ROAST QUAIL STUFFED WITH FOIE GRAS RECIPE : SBS FOOD
deboned-roast-quail-stuffed-with-foie-gras-recipe-sbs-food image
Lastly, fold in the foie gras, taking care to leave them as chunky as possible. Fill the quail with the quail stuffing. Sous-vide the stuffed quail with 60 g of duck …
From sbs.com.au
3.5/5 (13)
Servings 4
Cuisine French
Category Main


STUFFED QUAIL WITH PEARL BARLEY RECIPE - GREAT BRITISH CHEFS
stuffed-quail-with-pearl-barley-recipe-great-british-chefs image
2018-11-16 To cook the quails, heat an ovenproof frying pan over a high heat. Season the birds with salt and seal all over until golden brown in a dash of oil. …
From greatbritishchefs.com
Servings 4
Estimated Reading Time 5 mins
Category Main


10 BEST STUFFED QUAIL RECIPES | YUMMLY
10-best-stuffed-quail-recipes-yummly image
2021-12-03 onion, butter, quail, olive oil, salt, apple, freshly ground black pepper and 3 more. Southern Stuffed Quail AllRecipes. garlic, fresh parsley, ground black pepper, ground pork, bacon drippings and 4 more. Stuffed Quail with …
From yummly.com


QUAIL STUFFED WITH FRESH FIGS AND PROSCIUTTO RECIPE ...
2013-12-07 Roast the quail on the top rack of the oven for 5 minutes. Add the remaining 8 figs to the pan and roast for 5 minutes longer, or until the quail are just cooked through and an …
From foodandwine.com
Servings 8
Total Time 45 mins
  • Preheat the oven to 475°. Wrap 16 of the figs with the 16 prosciutto strips. In a small bowl, mix 2 teaspoons of salt with 1 teaspoon of pepper and the cardamom. Season the wrapped figs and the quail cavities with some of the spice mixture. Stuff each quail with a wrapped fig. Season the quail all over with the remaining spice mixture.
  • In a large skillet, heat 2 tablespoons of the olive oil. Add 6 of the quail and cook over high heat until browned all over, about 4 minutes. Transfer the quail to a shallow roasting pan. Repeat with the remaining quail in 2 batches, using 1 tablespoon of the olive oil each time.
  • Roast the quail on the top rack of the oven for 5 minutes. Add the remaining 8 figs to the pan and roast for 5 minutes longer, or until the quail are just cooked through and an instant-read thermometer inserted in a breast registers 130°. Transfer the quail and figs to a platter.
  • Set the roasting pan over 2 burners on moderate heat. Add the wine and simmer, scraping the pan to loosen any browned bits; add any accumulated quail juices and simmer briefly. Remove the pan from the heat and whisk the butter into the sauce, 1 tablespoon at a time. Transfer the quail to plates and drizzle with the sauce. Garnish with the roasted figs and serve.


ROAST QUAIL STUFFED WITH FOIE GRAS - BIGOVEN
Season quail, stuff with foie gras and wrap with bacon. In oven-proof saute pan heat 2 tablespoons of the butter over moderate heat until hot. Add quail and cook until golden on all sides. Transfer to oven and roast 15 minutes. Transfer quail to a serving dish. Discard all but 2 tablespoons fat from pan. Add shallot and cook, stirring, 1 minute. Deglaze pan with …
From bigoven.com
Reviews 1
Servings 4
Cuisine American
Category Main Dish


MIMI THORISSON'S QUAIL STUFFED WITH FOIE GRAS - HOUSE & HOME
Try this recipe for Quail Stuffed With Foie Gras from French food blogger Mimi Thorisson’s cookbook, French Country Cooking: ... Put the quails in a large roasting pan, transfer to the oven, and roast until golden brown and cooked through, 20 to 25 minutes. Remove the quails from the pan and keep warm on a plate. Keep all the juices in the roasting pan and set on the stove …
From houseandhome.com
Estimated Reading Time 2 mins


ROASTED QUAIL STUFFED WITH FIG & PROSCUITTO RECIPE | D ...
Roast the quail: Preheat oven to 425 degrees F and place rack on the bottom. Form sturdy rings with 4 pieces of aluminum foil around each quail to hold its natural shape. Heat a large sauté pan with the duck fat and sear the quail on all sides until golden brown; then transfer to the oven skin side up. Bake for approximately 7-10 minutes, basting at least twice; until browned and cooked ...
From dartagnan.com


ROAST QUAIL STUFFED WITH FOIE GRAS RECIPE | FOOD NETWORK
Roast Quail Stuffed with Foie Gras Recipe | Food Network . Preheat oven to 350 degrees F. Season quail, stuff with foie gras and wrap with bacon. In oven proof saute pan heat 2 tablespoons of the butter over moderate ... Visit original page with recipe. Bookmark this recipe to cookbook online. Yield: 4 ; Cooking time: 45 Min; Publisher: Foodnetwork.com; Tweet; …
From crecipe.com


QUAIL STUFFED WITH FOIE GRAS - JACQUES HAERINGER
2013-03-19 Quail Stuffed with Foie Gras Recipe. By Deborah Published: March 19, 2013. Yield: 2 Servings; Let me warn you that eating game may bring out the wild streak we all have inside us. Be prepared should a little wildness ensue. We really are what we eat. Ingredients. The Quail: 4 partially boned quail; sea salt; freshly ground pepper; 2 tablespoons butter; 1 …
From chefjacques.com


ASTRAY RECIPES: ROAST QUAIL STUFFED WITH FOIE GRAS
Astray Recipes: Roast quail stuffed with foie gras. Roast quail stuffed with foie gras. Yield: 4 servings. Measure Ingredient; 4 : Quail; boned: Salt; to taste: Freshly-ground black pepper; to taste: Pate de foie gras (enough to stuff quail; about 2 oz ea) 4 slices: Bacon; for barding: 3 tablespoons : Unsalted butter: ⅓ cup: Minced shallot: ¼ cup: Armagnac: 1½ cup: Veal stock: 2 …
From astray.com


ROAST QUAIL STUFFED WITH FOIE GRAS RECIPE
Roast Quail Stuffed with Foie Gras bacon, veal, shallot, butter 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 Directions. …
From recipenode.com


ROAST QUAIL WITH FOIE GRAS & GRAPES RECIPE | D'ARTAGNAN
Refrigerate until firm, about 10 minutes. Spoon foie gras filling into quail cavities and flatten the birds slightly. Close cavities with toothpicks and season with salt and pepper. Preheat broiler with rack about 8 inches from heat. Melt duck fat in a skillet over high heat. Add quail, half of the grapes and brown quail, about 2 minutes per side.
From dartagnan.com


ROAST QUAIL STUFFED WITH FOIE GRAS – RECIPES NETWORK
2015-05-04 Preheat oven to 350 degrees F. Season quail, stuff with foie gras and wrap with bacon. In oven proof saute pan heat 2 tablespoons of the butter over moderate heat until hot. Add quail and cook until golden on all sides. Transfer to oven and roast 15 minutes. Transfer quail to a serving dish. Step 2. Discard all but 2 tablespoons fat from pan ...
From recipenet.org


ROASTED QUAIL STUFFED WITH DRIED CHERRIES, FOIE GRAS AND ...
When cool, mix in the almonds and diced foie gras. With a tablespoon, spoon the stuffing into the cavity of the quail, filling it full. Cook the quail in a preheated 325° F. oven for about 20-30 minutes until the internal temperature of the stuffing in the quail is 150° F. Reduce the veal stock in a saucepot until it coats the back of a spoon ...
From merryedwards.com


ROAST QUAIL STUFFED WITH FOIE GRAS RECIPE - COOKEATSHARE
Season quail, stuff with foie gras and wrap with bacon. In oven-proof saute/fry pan heat 2 Tbsp. of the butter over moderate heat till warm. Add in quail and cook till golden brown on all sides. Transfer to oven and roast 15 min. Transfer quail to a serving dish.
From cookeatshare.com


ROAST QUAIL STUFFED WITH FOIE GRAS | RECIPE | ROASTED ...
Mar 6, 2018 - Get Roast Quail Stuffed with Foie Gras Recipe from Food Network. Mar 6, 2018 - Get Roast Quail Stuffed with Foie Gras Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in . Sign up. Explore. Food …
From pinterest.com


ROAST QUAIL STUFFED WITH FOIE GRAS RECIPE
Get one of our Roast quail stuffed with foie gras recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 88% Roast Quail Stuffed with Foie Gras Recipe Foodnetwork.com Get Roast Quail Stuffed with Foie Gras Recipe from Food Network... 45 Min; 4 Yield; Bookmark. 87% Roast Quail with Balsamic Reduction Recipe Simplyrecipes.com …
From crecipe.com


ROAST QUAIL STUFFED WITH FOIE GRAS RECIPES
Roast Quail Stuffed With Foie Gras Recipes MUSHROOM-STUFFED QUAIL. Provided by Emeril Lagasse. Categories main-dish. Time 2h25m. Yield 4 servings. Number Of Ingredients 27. Ingredients; 8 (3 1/2 ounce) boned quail: 2 tablespoons Creole seasoning: Mushroom Stuffing, recipe follows: 4 tablespoons melted butter : Truffle Sauce, recipe follows: 2 tablespoons …
From tfrecipes.com


OUR ORIGINAL CHRISTMAS RECIPES THAT CHANGE FROM THE ...
2021-12-17 Quail and beets in color by Coline Faulquier. Roast beef with pepper and gratin dauphinois. Duck fillets marinated in yakitori sauce. Gambas with lemongrass consommé. Mushroom-crusted beef tenderloin. Roasted quail with rosemary. Back of Scottish venison and pan-fried foie gras. Fennel and Parmesan Tatin. Iodized veal tartare. Gambas flambéed ...
From newsrnd.com


QUAIL STUFFED WITH FOIE GRAS RECIPES
Quail Stuffed With Foie Gras Recipes MUSHROOM-STUFFED QUAIL. Provided by Emeril Lagasse. Categories main-dish. Time 2h25m. Yield 4 servings. Number Of Ingredients 27. Ingredients; 8 (3 1/2 ounce) boned quail: 2 tablespoons Creole seasoning: Mushroom Stuffing, recipe follows : 4 tablespoons melted butter: Truffle Sauce, recipe follows: 2 tablespoons …
From tfrecipes.com


Related Search