Boneless Quails with Pistachio & Foie Gras Stuffing
||2 Birds Serves 2
- 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.
Fridge: Minimum 5 days once defrosted
Freezer: Not suitable for home freezing
- Quail, foie gras de canard, pork, smoked bacon, pistachio, cream, free range egg, walnut oil, thyme, shallots, salt & pepper.