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. 

4
Servings
257
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 semi-bonelss quail
  • 8 Ounces ground pork shoulder
  • 4 Ounces diced foie gras
  • 2 Ounces diced black truffle
  • 1 Ounce cognac
  • 1 whole egg
  • 1 Tablespoon heavy cream
  • 8 slices smoked bacon
  • 1 Tablespoon chopped parsley
  • Salt and pepper, to taste
  • 2 onions, sliced
  • 1 carrot, sliced
  • 1/2 Cup peeled baby turnips
  • 1/2 Cup peeled rutabaga
  • 1/2 Cup peeled parsnips
  • 6 Tablespoons diced butter

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.

Nutritional Facts

Total Fat
17g
24%
Sugar
1g
1%
Saturated Fat
6g
25%
Cholesterol
102mg
34%
Carbohydrate, by difference
3g
2%
Protein
24g
52%
Vitamin A, RAE
290µg
41%
Vitamin B-12
3µg
100%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
51mg
5%
Choline, total
48mg
11%
Fiber, total dietary
1g
4%
Fluoride, F
1µg
0%
Folate, total
28µg
7%
Iron, Fe
3mg
17%
Magnesium, Mg
24mg
8%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
207mg
30%
Selenium, Se
29µg
53%
Sodium, Na
484mg
32%
Water
130g
5%
Zinc, Zn
2mg
25%