Boneless Quail Stuffed With Poultry Quenelle
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 453.59 g boneless skinless chicken breast (chilled)
- salt
- fresh ground white pepper
- 354.88 ml heavy cream, chilled
- 1 egg white, chilled
- 14.79 ml chopped chives
- 29.58 ml chopped parsley
- 8 semi-boneless quail
- 59.16 ml butter
- 946.36 ml mixed sliced mushrooms (such as crimini, oyster, shiitake, etc)
- 14.79 ml minced garlic
- 709.77 ml low sodium chicken broth (unsalted or low-sodium)
- 2 sprig fresh thyme
- 85.04 g foie gras, terrine
directions
- Make the poultry mousse.
- Cut the chicken into small pieces, season well with salt and white pepper, and place in bowl of food processor fitted with a sharp blade.
- Process the chicken, scraping bowl down as necessary, until it is completely broken down into a homogenous paste, about 2 minutes.
- Add the egg white and blend to incorporate and loosen paste, about 30 seconds.
- With processor blade running, slowly pour in the heavy cream.
- Process until all of the cream is incorporated, the grain of the mousse is very fine, and the mousse is solid enough that a scoop of it will not fall off of a rubber scraper held in the air, about 2 minutes.
- Transfer to a bowl and fold in chives and 1 tablespoon of the parsley.
- Preheat oven to 375°F Stuff the body of each quail with some of the chicken mousse.
- Save remaining mousse for another use (make sure to cover it well with plastic wrap to lessen air exposure).
- Tie quail legs together with a piece of butcher’s twine.
- Season quails with salt and freshly ground white pepper.
- Heat 2 tablespoons of the butter in a large skillet set over medium-high heat.
- Working in two batches so as not to overcrowd the pan, brown quail on both sides, about 3-4 minutes per side.
- Transfer quail to a baking sheet (do not clean skillet) and place in oven. Cook until firm and done all the way through, 15-20 minutes.
- Meanwhile, add mushrooms to skillet and cook, stirring frequently, until about three-quarters done, about 5 minutes.
- Add garlic, season with salt and white pepper, and finish cooking, about 3 minutes more.
- Mix in remaining tablespoon of chopped parsley, transfer to a bowl, and set aside.
- Add chicken broth and thyme leaves to skillet and boil until reduced by two-thirds, to about 1 cup in volume, about 15 minutes.
- Transfer reduced broth to a blender and add foie gras terrine and remaining 2 tablespoons butter.
- Blend until smooth and frothy.
-
Service:
- Remove butcher’s twine from quail and discard.
- Divide mushrooms and quail among warm plates.
- Spoon foie gras sauce over quail and mushrooms.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!