Boneless Quail with Foie Gras and Pistachio Stuffing
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.
Bouquet garni included.
Ingredients
Quail, foie gras de canard, pork, smoked bacon, PISTACHIOS, cream (MILK), free range EGG, WALNUT oil, thyme, shallots, salt & pepper.
Allergens In BOLD CAPITAL LETTERS
Cooking Instructions
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.
Serve with our own Truffle Mash.
