Quail in Vol-au-Vents

Main Dishes | World cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Quail in Vol-au-Vents

Ingredients

Salt - to taste
Quail Egg - 6 pieces
Shallot - 1 head
Dried Barberry - 1 tablespoon
Butter - 2.3 oz
Bacon - 6 slices
Chicken Liver - 6 pieces
Duck Fat - 3 tablespoons
Ground Black Pepper - a pinch
Chicken Liver - 2 pieces
Madeira - 1 tablespoon
Porter - 1 fl oz
Chicken Broth - 13 fl oz

Step by Step guide

Step 1

Prepare the filling. For this, finely chop the liver (you can omit the goose liver). Mix with the fat, wine (it can be replaced with brandy), season with salt and pepper. You should have a filling.

Step 2

Rub the prepared (cleaned and gutted) quails inside with salt. Place chopped shallot (2 tablespoons), tarragon, and liver filling inside. Also add a teaspoon of butter (distribute about 50 grams of butter evenly among the birds). Tie the quails with kitchen twine and dry them. Cover each bird with a slice of bacon.

Step 3

Preheat the oven to 392°F. Place the birds in a shallow dish and put it in the middle of the oven. Bake for 30 minutes, turning occasionally. Check for doneness with the tip of a knife: if clear juices run out when pierced, they are ready. Cool the birds and remove the twine.

Step 4

Prepare the sauce. In the dish where the birds were baked, retain some fat, about 2 tablespoons. Transfer it to a skillet, heat it up, and sauté the remaining shallot for about a minute. Pour in the broth and reduce until about 100 milliliters of liquid remains. Add the butter.