Roast Quail with Foie Gras, Armagnac & Grapes
Yield 4 SERVINGS
- 4 ounces Mousse of Foie Gras, softened
- 1/2 cup Armagnac
- 2 tablespoons golden raisins
- 4 Semi-Boneless Quail, 2 wing joints removed
- Duck Fat, as needed
- 1 pound seedless green grapes, stemmed and split if large
- 1/2 cup Duck and Veal Demi-Glace
- 1/2 pound Fresh Domestic Chanterelle Mushrooms
Recipe notesThis quick-and-easy recipe for quail is accented with foie gras, Armagnac, and fruit - a particularly flavorful combination from Southwest France.
- Combine mousse of foie gras with 1 teaspoon of the Armagnac and the raisins in a bowl. Refrigerate until firm, about 10 minutes. Spoon foie gras filling into quail cavities and flatten the birds slightly. Close cavities with toothpicks and season with salt and pepper.
- Preheat broiler with rack about 8 inches from heat.
- Melt duck fat in a skillet over high heat. Add quail, half of the grapes and brown quail, about 2 minutes per side. Transfer birds to broiler pan, breast-side up.
- Add remaining Armagnac and stock to skillet and cook over high heat until the liquid is slightly reduced and the grapes are soft, about 3 minutes. Transfer contents of the skillet to a blender and purée. Return sauce to skillet, add remaining grapes and cook over high heat until the sauce is reduced by half, about 3 minutes.
- Heat about 1 tablespoon duck fat in a medium skillet. Add chanterelles, season with salt and pepper, sauté until just cooked through but still firm.
- Meanwhile, broil quail until just pink at the bone, about 4 minutes. Transfer quail to a platter and remove toothpicks. Add any accumulated quail juices to sauce, and pour over quail. Serve at once with grapes.