Filled quail with Perigord sauce

120 min
Type of dish: Birds
Temperature: Hot
Cuisine type: French cuisine
Seasonal period: All year
Traces of nuts
Traces of nuts
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 0.278 kg
Water 0.167 l
Sourdough 0.056 kg
Sugar 0.011 kg
Flour enhancer 2.778 g
Yeast 11.111 g
Table salt 5.556 g
Skimmed powdered milk 6.944 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

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:


  • 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 10.46 g
Saturates 20.36 g
Monounsaturated fatty acids 35.28 g
Polyunsaturated fatty acids 9.67 g
Cholesterol 325.05 mg
Calcium 308.77 mg
Iron 12.52 mg
Zinc 5.64 mg
Vitamin A 1170.98 ug
Vitamin C 47.87 g
Folic acid 192.17 ug
Salt (Sodium) 1491.21 mg
Sugars 13.94 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.