Boneless Quails with Pistachio & Foie Gras Stuffing

• Description

  • This dish from Forman’s restaurant menu makes for a stylish and very easy Easter lunch or dinner party dish. We remove all but the leg bones of each bird and stuff the cavity with an indulgent foie gras and pistachio mix. Just give them 30 minutes in a 180˚C oven while you open the wine and arrange the flowers.

• 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
  • Quail, foie gras de canard, pork, smoked bacon, pistachio, cream, free range egg, walnut oil, thyme, shallots, salt & pepper.