2 Quails stuffed with Duck Foie Gras
Tender and tasty quail meat with delicious foie gras
Quail are little birds with lots of flavour and tender flesh. This dish, concocted by Michel Catusse, who specialises in the gastronomy of the South West of France, is a perfect marriage between the quail and delicious duck foie gras. Serve on its own, or accompanied by some fried potatoes, vegetables or pasta.
2 quail of 220 g, whole duck foie gras of 60 g, vegetable oil, salt, pepper.
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