2 Quails stuffed with Duck Foie Gras

Michel Catusse

Tender and tasty quail meat with delicious foie gras

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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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2 Quails stuffed with Duck Foie Gras is also available in Main courseSeason's cooking.

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