Roasted Quail with Foie Gras Recipe

Ingredients

• 4 quails, semi-boned and cleaned
• Sea salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 4 ounces foie gras
• 1/2 cup chicken broth
• 1/4 cup ruby port

Instructions

1. Preheat your oven to 400°F.
2. Season the quails generously inside and out with salt and pepper.
3. In a large oven-proof skillet, melt 1 tablespoon of butter over medium-high heat until foaming subsides.
4. Place the quails in the skillet and sear for 2 to 3 minutes per side until golden brown.
5. Transfer the skillet to the oven and roast the quails for 10 minutes, or until the internal temperature of the quail reaches 155°F.
6. Remove skillet from oven and transfer the quails to a plate. Let them rest for about 5 minutes before serving.
7. While the quails are resting, in the same skillet, melt 1 tablespoon of butter on medium-high heat. Add the foie gras and sauté for 2 to 3 minutes until golden brown. Remove the foie gras from the skillet and set aside.
8. Add the chicken broth and ruby port to the skillet and cook, stirring, until the mixture is reduced by half and thickened to a glaze consistency.
9. To serve, place the quails on a plate and spoon the foie gras over them. Drizzle the sauce over the quails and serve hot.

Verdict

This recipe for roasted quail with foie gras is a decadent dish that perfectly balances the flavors of the quail and the richness of the foie gras. The chicken broth and ruby port glaze add depth and richness to the dish. This recipe is perfect for a special occasion or romantic dinner.

Serving Suggestions

Serve this dish with a side of roasted vegetables or creamy mashed potatoes. A robust red wine, such as Pinot Noir or Merlot, would beautifully compliment the flavors of this dish.