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Quail stuffed with foie gras
A recipe cooked by the Danos brothers in Tremolat (Perigord).
Our tasting tip : put in the refrigerator 24h before tasting, take it out 15 minutes before serving. The ideal is to present the quails on a toast and serve accompanied with cool mild white wine or a heavy red wine.
Composition : quail boned, duck foie gras 20%, gelatin, salt, water, pepper, sugar.
Producer : Danos Frères
Origin : Tremolat, Dordogne (France)
With this product, we suggest you :
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Jar of 250g |
200g box |
230g pot |
250g raffia matting box |
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