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Roast Quail Stuffed with Foie Gras
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  • 4 quail, boned
  • Salt and pepper
  • pate de foie gras (enough to stuff quail, about 2 oz (56 grm). each)
  • 4 slices bacon
  • 3 tbsp (45 ml) unsalted butter
  • 1/3 cup (80 ml) minced shallot
  • 1/4 cup (60 ml) Armagnac
  • 1-1/2 cups (350 ml) veal or chicken stock
  • 2 tsp (10 ml) to 3 tsp (15 ml) arrowroot dissolved in water
  • Fresh chervil for garnish
  • Preheat oven to 350 degrees (175 C.).
  • Season quail, stuff with foie gras and wrap with bacon.
  • In oven proof saute pan heat 2 tbsp (30 ml) 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 tbsp (30 ml) 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 (225 ml).
  • Add enough arrowroot to lightly thicken sauce.
  • Whisk in remaining butter.
  • Pour juices from platter containing quail into sauce and stir to combine.

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