Boneless Quail Stuffed With Poultry Quenelle

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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.
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