Stéphane Reynaud

Cailles au Foie Gras

Quail with Foie Gras

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Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      55 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Quail 6
  • Fresh foie gras 200 g
  • Sultanas 50

Method

  1. Debone the quails, taking care not to pierce the skin. Lay them out flat on their back and season.
  2. Process the sultanas with the Armagnac.
  3. Finely snip the chives and mix with the processed sultanas.
  4. 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