Roasted Quail Salad Stuffed with Foie Gras
By Chef Roland Passot, La Folie Restaurant, San Francisco, CA

6 Boneless Quails
1 Fode Gras - Grade A, (room temp.)
TT Salt
TT Pepper
6 - 8 Whole Garlic Cloves
3/4 lb. Mushrooms: Morels, Chanterelles, Shiitake, Clam Shells, Cinnamon Cap, Blue Oyster, Porcini or any other mushrooms available.
1 tbls. Butter
Crushed Garlic (cooked)
Chives (finely minced)
6 Quail Eggs
White Wine
Veal Stock
Mixed Salad
Hazel Nut Oil Vinaigrette
1 tbls. Clarified Butter or Olive Oil

Remove the wing and thigh bones from quail. Check the breast for cartilage. Set aside. Cut foie gras one inch thick by 2 inch (6 pieces). Season with salt and pepper. Stuff the quail with foie gras. Season with salt and pepper.

In 2 medium sauté pans over medium heat. Start roasting quails, breast side down in clarified butter (or olive oil). Then roast all the sides. Add the garlic cloves. Put in oven at 450 degrees about 7 to 8 minutes. Remove from oven and set aside. Crush whole cooked garlic with fork or spoon. Degrease pan and deglaze with white wine. Add stock and reduce to half. Add fresh thyme. Reserve.

In sauté pan over medium high heat, melt fresh butter. Add mushrooms. Sauté for about 3 to 4 minutes. Mix well. add salt/pepper, fresh garlic and chopped chives (last). Poach quail eggs in non-stick pan with 2 tablespoons of water and 1 tablespoon of butter. Salt/pepper to taste, set aside.

Cut quails in half. Sear each half in a pre-heated pan until golden brown. Put on a plate with a small mix salad with hazelnut vinaigrette at 12 O'Clock. Put quails in front. Sauce. then add mushrooms. Put a poached quail egg on top of salad.

Other Great Chef Recipes:
Blanquette of Sweetbread and Lobster

Duo of Lobster & Albacore, Citrus Lobster Salad
with shaved fresh Hearts of Palm and Micro Green, with an
Albacore Tartare on a Celery Root and Apple Salad

Roasted Chicken Breasts Stuffed with a Shrimp Mousse

Roasted Quail Salad Stuffed with Foie Gras

Roti of Quail and Squab

Shrimp Bisque

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