Caille Farcie au Foie Gras (Foie Gras Stuffed Quail)
Caille Farcie au Foie Gras is a luxurious French dish featuring quail stuffed with rich foie gras. A decadent and elegant meal perfect for special occasions.
Nutrition
Calories: 350cal
Carbohydrate: 2g
Protein: 30g
Fat: 22g
Cholesterol: – -mg
Sodium: 250mg
Difficulty Level: easy
20 min Prep
25 min Cook
45 min Total
4 Servings
Ingredients
- 4 quails, cleaned and patted dry
- 4 ounces (120g) foie gras, cut into small pieces
- 2 tablespoons (30ml) olive oil
- 1/2 cup (120ml) dry white wine
- 1/2 cup (120ml) chicken broth
- 1 teaspoon (5ml) fresh thyme leaves
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Season the quails with salt and pepper. Stuff each quail with pieces of foie gras.
- Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the quails on all sides until golden brown, about 3-4 minutes per side.
- Pour in the white wine and chicken broth. Add the thyme. Bring to a simmer.
- Transfer the skillet to the preheated oven. Roast for 15-20 minutes, or until the quails are cooked through.
- Remove from the oven and let rest for 5 minutes. Garnish with chopped parsley before serving.
- Tip: Serve with a side of mashed potatoes or a fresh green salad.