Quail stuffed with foie gras and apples

Here's a delicious recipe quail stuffed with apples and foie gras, washed down with cider and bacon barded.

Ingredients for 6 people:

  • 6 quail livers and gizzards with
  • 1 apple
  • 150 g foie gras
  • 6 bacon slice
  • 50 cl cider
  • 150 g of frozen mushrooms fried (eg Bollet, chanterelles, morels and porcini mushrooms)
  • 25 cl fresh cream
  • Salt and freshly ground pepper

Recipe for stuffed quail with foie apples and times:

If you buy your quail from the butcher, ask him to keep the liver and gizzards to be used for the stuffing. Always make sure when’purchase of quail that’they do contain liver and gizzard.

  • Peel apples and cut into small pieces wholes
  • Mixer livers, gizzards quail and foie gras 100g
  • Mixed with the apple pieces
  • Stuff each quail with liver stuffing, gizzards, foie apples and times
  • Tie quail
  • Bard each quail with bacon slice
  • Arrange the stuffed quail with foie gras and apples in a baking dish

Preparing the sauce:

  • Sauté mushrooms in a pan
  • Add the foie gras
  • When fatty liver is melted, add the cream
  • Salt and pepper

Preheat oven to 180 °:

      • Bake the stuffed quail with apple and foie gras for 40 minutes
      • Water regularly with cider
      • Switch to grill mode at the end if the above n’is not enough gold

      Serve hot with sauce

      As an accompaniment, we suggest a mashed potatoes and parsnips