Fig and Foie Gras Quails

Name: Fig and Foie Gras Quails
Yield: 6 servings
Ingredients: 12 quails prepared; Salt and pepper to taste; Dried rosemary; all-purpose flour; 1/4 cup (60 mL) butter; 10 bacon slices cut in half; Fig and Foie Gras Stuffing; 8 oz (240 g) dried figs chopped; 5 oz (150 g) foie gras; 1/2 tsp (2 mL) hot mustard; 1 egg; 6 soda crackers crumbled

This is the Fig and Foie Gras Quails recipe.

Prep: 10 min - 15 min
Cooking: 30 min
Refrigeration: 1 h

Yields 6 servings

Ingredients

12 quails prepared
Salt and pepper to taste
Dried rosemary
all-purpose flour
1/4 cup (60 mL) butter
10 bacon slices cut in half
Fig and Foie Gras Stuffing
8 oz (240 g) dried figs chopped
5 oz (150 g) foie gras
1/2 tsp (2 mL) hot mustard
1 egg
6 soda crackers crumbled

READY FOR REWARDS?

Preparation

Preheat oven to 375 °F (190 °C).

Season quails to taste with salt, pepper and rosemary. Dredge with flour. In skillet, brown 6 quails in butter for a few minutes on each side. Remove from skillet and place in large ovenproof dish or roasting pan. Repeat process with remaining quails adding butter, as needed. Bard quails with bacon. Cover dish and roast for 20 minutes.

Cut quails lengthwise between half breasts to split open. Fill each quail's cavity with Fig and Foie Gras Stuffing and roast for 10 minutes. Serve two quails per person with white beans and broccoli.

Fig and Foie Gras Stuffing:

In bowl, mix all ingredients with a fork. Refrigerate.