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Quail stuffed with foie gras
An original recipe created by the Danos brothers in the Dordogne.
A delcious dish, prepared with care by the Danos brothers in the Dordogne.
Serving suggestion : Chill in the refrigerator for 24h before serving. Remove from teh refrigerator 15 minutes before serving. Serve the quail on slices of toasted bread, accompanied by either a chilled sweet white wine or a full bodied red wine.
Composition : Boned quail, duck foie gras 20%, gelatine, salt, water, pepper, sugar.
Producer : Danos Frères
See all the products of "Danos Frères"
Origin : Tremolat (France)
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