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Boneless Quail with Foie Gras and Pistachio Stuffing

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Earliest delivery:
Code Size/Type Price  
H4150 2 Birds Serves 2 £22.50
H4151 4 Birds - Serves 4 £39.95
  • Description
    • This dish gets rave reviews in Forman’s Restaurant, and it’s really easy to serve at home. Our chefs remove all but the leg bones of each bird – we now use free-to-fly Norfolk quail which are plumper, juicier and richly flavoured – and stuff the cavities with a heavenly foie gras and pistachio mix. Thirty minutes at 180C is all they need. Serve with our own Truffle Mash.

  • Cooking
    • Transfer to a greased baking tray and roast in a 180C oven for 30 minutes or until piping hot and cooked through. Allow to rest for 5 minutes before enjoying. While resting place birds breast side down to help keep the bird moist.
  • Storage
    • Fridge: Minimum 5 days once defrosted
      Freezer: Not suitable for home freezing
  • Ingredients
    • H4150: Quail, foie gras de canard, pork, smoked bacon, pistachio, cream (MILK), free range EGG, walnut oil (OTHER NUT), thyme, shallots, salt & pepper. Allergens in capital letters
      H4151: Quail, foie gras de canard, pork, smoked bacon, pistachio, cream (MILK), free range EGG, walnut oil (OTHER NUT), thyme, shallots, salt & pepper. Allergens in capital letters

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