QUAIL STUFFED WITH FOIE GRAS

Quail Stuffed with Foie Gras image

Number Of Ingredients 9

4 pieces Quail Semi Boneless
8 ounces Pate de foie gras (enough to stuff quail, about 2 ounces each)
2 pinches Salt and Pepper
3 tablespoons Unsalted Butter
1/3 cup Minced Shallot
1/4 cup Armangac
1 1/2 cups Veal Stock
2 teaspoons Arrowroot dissolved in water
5 pinches Fresh Chervil For Garnish

Steps:

Preheat oven to 350 degrees F
Season quail, stuff with foie gras and wrap with bacon secure bacon with toothpick
In oven proof saute pan heat 2 tablespoons of the butter over moderate heat until hot.
Add quail and cook until golden on all sides.
Transfer to oven and roast 15 minutes. Transfer quail to a serving dish.
Discard all but 2 tablespoons fat from pan. Add shallot and cook, stirring, 1 minute. Deglaze pan with Armagnac, scraping up brown bits clinging to bottom of pan.
Add veal stock and reduce to 1 cup. Add enough arrowroot to lightly thicken sauce. Whisk in remaining butter.
Pour juices from platter containing quail into sauce and stir to combine. Coat quail with sauce and garnish with chervil.