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Cailles au Foie Gras
Quail with Foie Gras
Preparation info
- For
6
- Difficulty
Easy
- Ready in
55 min
Appears in
Published 2008
Ingredients
- Quail
6 - Fresh foie gras
200 g - Sultanas
50
Method
- Debone the quails, taking care not to pierce the skin. Lay them out flat on their back and season.
- Process the sultanas with the Armagnac.
- Finely snip the chives and mix with the processed sultanas.
- Cut the foie gras into six pieces, mould these in your hands into the shape of the quail cavity. Roll them in the sultana-chive mixture and seas
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