QUAIL STUFFED WITH FOIE GRAS (100% POULTRY MINCE) + SAUCE

A fully cooked, deboned stuffed quail designed to eat like a proper main course, not a snack. The filling is 100% minced poultry enriched with foie gras, so the texture stays supple and clean, never pasty. A thyme-scented brown jus ties it together with real roasting depth. A stuffed bird like this is classic French bistro technique: small game treated with the same respect as a grand roast. For the oven : Place the quails, covered with aluminum foil or a lid, in the oven for 30 minutes at 180°C in a preheated oven. For the microwave: Poke holes in the lid and heat for 5 minutes at 700W. Portions : - 1 as a main course Serve it best : - Warm the quail in a 150°C oven for 10–12 minutes, covered loosely. - Heat the jus in a small pan over low heat for 3–4 minutes; do not boil. - Rest 2 minutes, then slice to show the stuffing and nap with jus. - Pair with our Dauphinoise Potatoes (optional) or Braised Endives (optional). Pairings : - Pinot Noir (Burgundy-style): bright red fruit and fine tannins suit the foie gras. - Aged white Burgundy: nutty richness echoes the roasting notes. - Dry Champagne: cuts through the jus and keeps the finish precise. - Alcohol-free: sparkling apple juice, chilled, with a squeeze of lemon. Allergens : - Poultry, foie gras (liver); traces possible: milk, egg, gluten