Description:

yum

Serves/Makes:4

Ingredients

• 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

Preparation

• 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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