Try this Roast Quail Stuffed with Foie Gras recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees. Season quail, stuff with foie gras and wrap with bacon. 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. This recipe yields 4 servings. Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4842 broadcast 03-05-1998) 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 03-30-1998 Suggested Wine: 1983 Gevrey-Chambertin, Clos Prieur, Domaine Rene Le Clerc Recipe by: David Rosengarten
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Serving Size: 1 Serving (84g) | ||
Recipe Makes: 4 servings | ||
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Calories: 473 | ||
Calories from Fat: 467 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 51.9g | 69 % | |
Saturated Fat 32.8g | 164 % | |
Monounsaturated Fat 13.4g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 137.4mg | 42 % | |
Sodium 9.5mg | 0 % | |
Potassium 83mg | 2 % | |
Total Carbohydrate 3.4g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 3.4g | ||
Protein 1.1g | 2 % | |
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: 473
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