Let's go Fancy with some Stuffed Quail!

So as I said in my previous blog post, this next recipe also comes from my trip to the CIA (Culinary Institute of America). Even though this recipe takes a bit of work, it’s very rewarding to eat afterwards because it was so many different flavors and textures. So definitely give it a try if you want a fun delicious dinner dish or want to fool around with some quail, which most people don’t use very often ^_^

Ingredients:

·      ½ cup + 2 tbsp butter

·      2 minced shallots

·      2 minced garlic cloves

·      1 tsp fresh thyme

·      1 lb assorted wild mushrooms, cut into small pieces

·      1 cup chicken stock

·      1 lb chicken breast, boneless

·      1 egg white

·      1 cup heavy cream

·      1 tsp nutmeg

·      6 oz fois gras, cut into ¾ inch cubes

·      ½ lb spinach, blanched, squeezed dry, chopped

·      1 tsp thyme

·      8-10 quail, boneless, wings removed

·      8-10 bacon slices

·      2.5 cups of demi-glace

Heat the ½ cup butter in a large sauté pan as hot as possible without burning it. Add the shallots, garlic, and thyme, and cook until softened and fragrant. Add the mushrooms and cook until lightly browned. Add the stock and simmer the mixture until the liquid is reduced and thickened slightly. Season with salt and pepper and add the remaining 2 tbsp butter.

Preheat the oven to 425ºF. Put the chicken, egg white, nutmeg, salt, and pepper in a food processor, and process until smooth. While the processor is running, slowly add the heavy cream. Using a spatula, fold in half of the mushroom sauce, fois gras cubes, spinach, and thyme. Fill a pastry bag with the filling and squeeze the filling into the openings of the quail until the quail looks plump again. Wrap a piece of bacon around each quail and secure with some butcher’s twine. Place the quail on a rack over a roasting pan. Roast the quail for 40 minutes. Transfer the quail to a warm plate and keep warm. Meanwhile, combine the roasting pan juices, remaining mushrooms, and demi-glace in a pan and reduce over medium-high heat. Pour over the quail, and you have a beautiful, delicious dish!