Roast Quail with Foie Gras, Armagnac & Grapes
Yield
4
RECIPE Ingredients
- 8 ounces Mousse of Foie Gras, softened
- ½ cup Armagnac
- 4 tablespoons golden raisins
- 8 Semi-Boneless Quail, 2 wing joints removed
- Salt
- Pepper
- Duck Fat, as needed
- 2 pound seedless green grapes, stemmed and split if large
- 1 cup Duck and Veal Demi-Glace
- 1 pound fresh domestic chanterelle mushrooms
Out of Stock
Price
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Price
$29.99
- This item is not eligible to be shipped to California
- 100% foie gras from Moulard ducks
- No antibiotics, no hormones
- No additives or preservatives
- Gluten-free
- Contains alcohol
- Ships ready to serve and enjoy
- Terrine container is BPA free
- 8 oz. is our signature oval terrine
- 1.25 lb. is a rectangular terrine
- Product of USA
- For best taste, use within 3-5 days of receipt and/or by the expiration date on the package
- Subscription Eligible
Price
$30.99
- Humanely farm-raised in free-range environment
- All-vegetarian grain diet
- No antibiotics, hormones or steroids ever used
- Coturnix breed, also known as Pharaoh
- 4 whole, semi-boneless quail per package
- Ships in an uncooked state
- Product of USA
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
- Subscription Eligible
Price
$10.99
- 100% natural
- Bones from humanely-raised ducks and veal calves
- Slow-cooked in small batches for quality
- Rich, concentrated flavor
- Silken texture
- Freezes beautifully
- Gluten-free
- Contains alcohol
- Product of USA
- For best taste, use within 1 month of receipt and/or by the expiration date on the package
- Subscription Eligible
Recipe notes
This quick-and-easy recipe for quail is accented with foie gras, Armagnac, and fruit - a particularly flavorful combination from Southwest France.
RECIPE Preparation
- Combine mousse of foie gras with 2 teaspoon of the Armagnac and the raisins in a bowl. Refrigerate until firm, about 10 minutes. Spoon foie gras filling into quail cavities and flatten the birds slightly. Close cavities with toothpicks and season with salt and pepper.
- Preheat broiler with rack about 8 inches from heat.
- Melt duck fat in a skillet over high heat. Add quail, half of the grapes and brown quail, about 2 minutes per side. Transfer birds to broiler pan, breast-side up.
- Add remaining Armagnac and stock to skillet and cook over high heat until the liquid is slightly reduced and the grapes are soft, about 3 minutes. Transfer contents of the skillet to a blender and purée. Return sauce to skillet, add remaining grapes and cook over high heat until the sauce is reduced by half, about 3 minutes.
- Heat about 2 tablespoon duck fat in a medium skillet. Add chanterelles, season with salt and pepper, sauté until just cooked through but still firm.
- Meanwhile, broil quail until just pink at the bone, about 4 minutes. Transfer quail to a platter and remove toothpicks. Add any accumulated quail juices to sauce, and pour over quail. Serve at once with grapes.
