“Quail in a Jar”

Quail

• 1 semiboneless quail (about 340 grams; Sources)
• A 185-gram pieces Grade A fo

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