Food recipes

Quail stuffed with apples and foie gras


Here is a delicious recipe for quail stuffed with apples and foie gras, drizzled with cider and wrapped in smoked brisket.

Ingredients for 6 people:

  • 6 quail with livers and gizzards
  • 1 Apple
  • 150 g of foie gras
  • 6 slices of smoked bacon
  • 50 cl of cider
  • 150 g pan-fried frozen mushrooms (example: bollet, chanterelles, morels and porcini mushrooms)
  • 25 cl of sour cream
  • Salt, freshly ground pepper

Recipe for quail stuffed with apples and foie gras

If you buy your quail from the butcher, ask him to keep the liver and gizzards for the stuffing. Always make sure when buying quail that they contain the liver and gizzards.

  • Peel the apples and cut them into very small pieces
  • Mix the livers, quail gizzards and 100 g of foie gras
  • Mix with the apple pieces
  • Stuff each quail with the stuffing of liver, gizzard, apples and foie gras
  • Tie the quails
  • Cover each quail with a slice of smoked breast
  • Arrange the quail stuffed with apples and foie gras in an ovenproof dish

Preparation of the sauce:

  • Brown the mushrooms in a pan
  • Add the foie gras
  • When the foie gras is melted, add the crème fraîche
  • Salt, pepper

Preheat the oven to 180 ° :

      • Bake the quail stuffed with apples and foie gras for 40 minutes
      • Drizzle regularly with cider
      • Switch to grill mode at the end if the top is not golden enough

Serve hot with the sauce

As an accompaniment, we suggest a mashed potatoes and parsnips

Video: World famous Pigeon en croûte by Michelin star chef Karen Torosyan at restaurant Bozar in Brussels (October 2020).