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“Quail in a Jar”
Quail Stuffed with Moulard Duck Foie Gras, Cipollini, Figs, and Port Wine Glaze
- Makes
2
servings - Difficulty
Complex
Published 2008
Ingredients
Quail
1 340 grams - A
185 -gram
Method
Several years ago, we were participating in a benefit at the Atlanta restaurant of Gunter Seeger, one of the best French chefs in the country, and he served quail stuffed with foie gras. This is my interpretation of that idea. The stuffed quail—we get our quail from Brent Wolfe at Wolfe Ranch Quail in Dixon, California—is shaped using cheesecloth and poached in consommé, then cooled in the cook
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