Pate de foie gras (enough to stuff quail, about 2 ounces each)
A Carolina mountain recipe for Pate de foie gras (enough to stuff quail, about 2 ounces each).
Ingredients
- Salt and pepper
- 4 pieces of bacon
- 3 tablespoons unsalted butter
- 1/3 cup minced shallot
- 1/4 cup Armagnac
- 1 1/2 cups veal or chicken stock
- 2 to 3 teaspoons arrowroot dissolved in water
Instructions
- 1
Preheat oven to 350F. Season quail, stuff with foie gras and wrap with bacon.
- 2
In oven proof saute pan heat 2 tablespoons of the butter over moderate heat until hot. Add quail and cook until golden on all sides. Transfer to oven and roast 15 minutes.
- 3
Transfer quail to a serving dish. Discard all but 2 tablespoons fat from pan.
- 4
Add shallot and cook, stirring, 1 minute.
- 5
Deglaze pan with Armagnac, scraping up brown bits clinging to bottom of pan.
- 6
Add veal stock and reduce to 1 cup.
- 7
Add enough arrowroot to lightly thicken sauce.
- 8
Whisk in remaining butter. Pour juices from platter containing quail into sauce and stir to combine.
- 9
Coat quail with sauce and garnish with chervil.