Description
A rich and elegant dish featuring tender quail stuffed with luxurious foie gras, perfect for impressing guests or celebrating special occasions.
Ingredients
Scale
- 4 quails
- 200 grams foie gras
- 100 grams bread crumbs
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1 teaspoon thyme, fresh
- Salt to taste
- Pepper to taste
- 50 ml chicken stock
Instructions
- Preheat the oven to 180°C (350°F).
- In a skillet, sauté the onion and garlic until translucent.
- In a bowl, combine foie gras, sautéed onion and garlic, bread crumbs, egg, thyme, salt, and pepper.
- Stuff each quail with the foie gras mixture.
- Place the stuffed quails in a baking dish and pour chicken stock over them.
- Bake in the preheated oven for 25-30 minutes, or until cooked through.
- Let rest for a few minutes before serving.
Notes
- For best results, use high-quality foie gras.
- This dish pairs well with a fruity red wine.
- Can be served with seasonal vegetables for a complete meal.
Nutrition
- Serving Size: 1 stuffed quail
- Calories: 450
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 150 mg