Try this Roasted Quail Stuffed with a Mushroom And Andouille Duxelle recipe, or contribute your own.
Suggest a better description* Note: See the "Emerils Essence Information" and "Port Wine Sauce" recipes which are included in this collection. In the bowl of a food processor, combine the mushrooms, andouille, onions and garlic. Pulse until the mixture forms a coarse paste, about 10 times. In a large saute pan, heat 1 tablespoon of the olive oil. When the oil is hot, add the mushroom mixture. Season the mixture with Emerils Essence, salt and pepper. Saute for 4 minutes. Stir in the port and cook for 1 minute. Remove the pan from the heat and stir in the bread crumbs and cool completely. Season each quail, inside and out with the remaining olive oil and Essence. Stuff each quail with 1/4 cup of the duxelles and wrap the skin around the stuffing. Make an incision in the bony end of one leg of each bird and insert the other leg through the incision to keep the legs crossed to make a nice presentation. Place the quail on a parchment-lined baking sheet, about 1 inch apart. Place the baking sheet in the oven and roast the quail until theyre golden brown and crisp-skinned, for about 20 minutes. Serve the quails with the sauce ladled over the top. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his NEW NEW ORLEANS COOKING (c) 1993 - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1B06 broadcast 04-22-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-24-1998 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (241g) | ||
Recipe Makes: 4 servings | ||
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Calories: 661 | ||
Calories from Fat: 93 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.3g | 14 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 1.6mg | 0 % | |
Sodium 2772.9mg | 96 % | |
Potassium 439.7mg | 12 % | |
Total Carbohydrate 110.5g | 33 % | |
Dietary Fiber 8g | 32 % | |
Sugars, other 102.6g | ||
Protein 22.5g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 661
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