Stuffed Carolina Quail

Stuffed Carolina Quail
Staff Writer

Aureole

This recipe screams decadence, with a black truffle and foie gras stuffing. It doesn’t stop there, though. After being stuffed, each quail is wrapped in slices of bacon so that it’s flavorful and dynamic on the outside just as it is on the inside. 

Directions

Preheat the oven to 350 degrees. 

In a mixing bowl, combine the ground pork and the diced foie gras with the truffle and parsley. Season with salt and pepper to taste when the mixture is well combined and then add the egg and cognac. Add the cream last and then refrigerate the stuffing for at least 1 hour. Stuff each of the quails by pushing the mixture into the birds all the way, and then on a board lay the slices out lengthwise, 2 for each bird. Place each bird in the middle and pull each side of the bacon to cover the quail. The last step will be tie the quail with kitchen string to keep it closed up.

Lay the vegetables out onto a roasting pan and place the quails on top. Cook in the oven for about 40 minutes; basting the quail every 10 minutes with the jucies from the pan. By doing so, you will obtain a nice and caramelized finish to the bird as well as the roasted vegetables. It is very important that you cook all the ingredients in the same pan so that all the flavors really combine.

Nutrition

Calories per serving:

661 kcal

Daily value:

33%

Servings:

4
  • Carbohydrate, by difference 22 g
  • Protein 18 g
  • Total lipid (fat) 56 g
  • Vitamin A, IU 3497 IU
  • Vitamin A, RAE 507 µg
  • Vitamin B-12 3 µg
  • Vitamin C, total ascorbic acid 21 mg
  • Vitamin D 21 IU
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 105 µg
  • Alanine 1 g
  • Arginine 1 g
  • Ash 2 g
  • Aspartic acid 2 g
  • Betaine 4 mg
  • Calcium, Ca 85 mg
  • Carotene, beta 1297 µg
  • Cholesterol 103 mg
  • Choline, total 53 mg
  • Cryptoxanthin, beta 1 µg
  • Fatty acids, total monounsaturated 18 g
  • Fatty acids, total polyunsaturated 4 g
  • Fatty acids, total saturated 31 g
  • Fiber, total dietary 3 g
  • Folate, DFE 55 µg
  • Folate, food 55 µg
  • Folate, total 55 µg
  • Glutamic acid 2 g
  • Glycine 1 g
  • Histidine 1 g
  • Iron, Fe 3 mg
  • Isoleucine 1 g
  • Leucine 1 g
  • Lutein + zeaxanthin 2386 µg
  • Lysine 1 g
  • Magnesium, Mg 35 mg
  • Niacin 5 mg
  • Pantothenic acid 1 mg
  • Phenylalanine 1 g
  • Phosphorus, P 212 mg
  • Phytosterols 3 mg
  • Potassium, K 486 mg
  • Proline 1 g
  • Retinol 287 µg
  • Selenium, Se 35 µg
  • Serine 1 g
  • Sodium, Na 374 mg
  • Sugars, total 3 g
  • Threonine 1 g
  • Tyrosine 1 g
  • Valine 1 g
  • Water 104 g
  • Zinc, Zn 3 mg
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