Pâte' de Foie Gras (Goose Liver) Stuffed Quail

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For 4 people:


  • 8 quail,
  • goose liver, 300 g (if you can't get it, goose liver pate will do but far not as perfect)
  • 100 g of cooking oil,
  • 30 g butter,
  • 250 g bacon,
  • 10 g of salt,
  • 1 bunch parsley



Only use young quail for this dish! Presuming that the quails are cleaned, we'll open the up from their back side this time. Cut them up along the backbone (spine). Completely remove the backbone at this stage. Smear salt to the inside then place around 30g of goose liver inside. Close the birds up and wrap them in nice rashes of bacon. Twist a few rounds of thin string (cotton) around them to prevent them from opening up. Pour a little oil into a wok or fry pan and fry the quail "packages" a little just to get a little crisp on the bacon. Grease a baking tray out with butter, place the pre-fried quails and  the washed parsley in and add a little water.  Bake for 20-25 minutes or until they nice and red. Fits well with red wine stewed prunes or candied and baked quince and sangria.

Tips: If you don't want the fuss of making the above mentioned posh side dishes just serve with mashed potatoes or rice. Make sure you pour some of its own juice on the birds and the rice or mash, its a must!

Not an easy one to make but very posh - very delicious!


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