Quails Stuffed with Foie Gras and Porcini Mushrooms

Ingredients:

• 4 fresh quails, ready to cook
• 100g foie gras
• 200g porcini mushrooms, finely chopped
• 2 shallots, finely chopped
• 2 cloves garlic, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 50g butter
• 150 ml chicken stock
• 2 tablespoons olive oil
• Salt and pepper to taste

Directions:

1. Preheat the oven to 180C/350F/gas mark 4.
2. Clean and season the quails with salt and pepper both inside and outside.
3. In a frying pan, melt butter over medium heat. Add shallots and garlic and cook for 1 minute.
4. Incorporate porcini mushrooms and fresh thyme to the frying pan. Cook for about 8 minutes until the mushrooms are softened.
5. Add chicken stock and let it reduce by half. Remove the frying pan from heat and let it cool down.
6. Stuff the quails with the mixture and spread foie gras over each one.
7. Tie the quail legs with cooking twine or use cocktail sticks to close the quail cavity.
8. Drizzle the quails with olive oil and place them on a roasting tray.
9. Bake for 25 minutes, basting regularly with the cooking juices
10. Remove the quails from the oven and let them rest for 5 minutes before serving.

Serving Suggestions:

• Place the quails on individual plates and garnish them with some sautéed vegetables or green salad leaves.
• Pair quails with a fine red wine for a festive meal or a glass of champagne for a more luxurious dining experience.

Verdict:

This recipe will elevate any dinner setting and provide a luxurious and indulgent meal. The combination of the earthy flavors from the porcini mushrooms and the richness of foie gras perfectly complements the tender and flavorful quails. Impress your guests with this special dish that is packed with flavors and textures.