Filled quail with Perigord sauce

120 min
Type of dish: Birds
Temperature: Hot
Cuisine type: French cuisine
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Mustard
Mustard
Nuts
Nuts
Soy
Soy
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Quail 0.6 kg
Onion 0.25 kg
Duck liver 0.05 kg
Serrano ham 0.05 kg
Eggs 1.0 ud
Sliced bread 0.5 ud
Bacon 0.25 kg
Quail eggs 10.0 ud
Olive oil 0.25 l
Micromesclun, bag 2.0 g
Truffle 5.0 g
Patissiere flour 0.25 kg
Sourdough 0.05 kg
Water 0.15 l
Yeast 10.0 g
Skimmed powdered milk 6.25 g
Sugar 0.01 kg
Flour enhancer 2.5 g
Fino quinta 0.01 l
Truffle 1.0 g
Creamed corn 0.002 kg
Table salt 1.0 g
Sweet potato 0.25 kg
Garlic, bulb 1.0 ud
Ground white pepper 0.5 g
Table salt 1.0 g
Elaboration

For the quail stuffing:

  • Bone the quails leaving the wing and thigh bones.
  • Sauté the finely chopped onion and mushroom with butter. 
  • Add the ham and the diced foie gras.
  • Thicken the stuffing with the beaten egg and the breadcrumbs soaked in milk.
  • Stuff the quails and pack them with the bacon.
  • Roast in the oven at 180 ºC. for 15 minutes.

For the Perigord sauce:

  • Make a dark poultry stock with the quail bones.

For the garnish:

HOW TO SERVE

  • Remove the bacon and brown the quail in the oven.
  • Fry the eggs.
  • Place the Perigord sauce on the plate, place the quail on top, to one side a quenelle of sweet potato purée and the fried quail eggs.
  • Decorate with varied micro-sprouts and flavoured salt flakes.
Nutritional information (1 portion)
Fiber 10.3 g
Saturates 24.45 g
Monounsaturated fatty acids 62.43 g
Polyunsaturated fatty acids 12.39 g
Cholesterol 367.94 mg
Calcium 369.01 mg
Iron 15.86 mg
Zinc 3.67 mg
Vitamin A 1275.56 ug
Vitamin C 50.67 g
Folic acid 196.34 ug
Salt (Sodium) 1449.78 mg
Sugars 13.6 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.