Quail stuffed with foie gras salad

60 min
Type of dish: Birds, Salads
Temperature: Cold
Allergens
Fish
Fish
Molluscs
Molluscs
Sulfites
Sulfites
Elaboration

For the quails

  • Pluck the feathers and the calamus of the quails. Remove the head.
  • Bone each piece starting from the breast.
  • Lay the quail and season the inside with salt and pepper. Then push in some stuffing made with a piece of foie gras and a carrot stick.
  • Wrap the stuffed quail in food-quality film several times, shaping it into a galantine or cylinder shape and boil it in bubbling water over a low heat for about 20 minutes.

Garnish

To decorate and dress the salad

  • Make a basic vinaigrette for the bouquetiere of fresh vegetables.
  • Julienne the white part of the leek and fry it. Rest on kitchen paper to remove excess oil.

SET UP

  • Cut each galantine into approximately 10 or 12 slices.
  • Sauté the oyster mushrooms and place them on one side of the dish.
  • Place the quails on top of the oyster mushrooms.
  • Set the bouquetiere of fresh vegetables on the other side and dress it with the basic vinaigrette.
  • Shape the tartare that had been previously elaborated with a spoon and place it near the bouquitiere.
  • In order to decorate the dish, place the fried leek on the quail.
Nutritional information (1 portion)
Fiber 12.83 g
Saturates 11.26 g
Monounsaturated fatty acids 33.38 g
Polyunsaturated fatty acids 26.06 g
Cholesterol 124.99 mg
Calcium 317.23 mg
Iron 16.7 mg
Zinc 3.08 mg
Vitamin A 2519.79 ug
Vitamin C 91.55 g
Folic acid 321.14 ug
Salt (Sodium) 15746.18 mg
Sugars 28.29 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.