Roast Quail Stuffed with Foie Gras

• 4 quail, boned
• Salt and pepper
• pate de foie gras (enough to stuff quail, about 2 oz (56 grm). each)
• 4 slices bacon
• 3 tbsp (45 ml) unsalted butter
• 1/3 cup (80 ml) minced shallot
• 1/4 cup (60 ml) Armagnac
• 1-1/2 cups (350 ml) veal or chicken stock
• 2 tsp (10 ml) to 3 tsp (15 ml) arrowroot dissolved in water
• Fresh chervil for garnish

1. Preheat oven to 350 degrees (175 C.).
2. Season quail, stuff with foie gras and wrap with bacon.
3. In oven proof saute pan heat 2 tbsp (30 ml) of the butter over moderate heat until hot.
4. Add quail and cook until golden on all sides.
5. Transfer to oven and roast 15 minutes.
6. Transfer quail to a serving dish.
7. Discard all but 2 tbsp (30 ml) fat from pan.
8. Add shallot and cook, stirring, 1 minute.
9. Deglaze pan with Armagnac, scraping up brown bits clinging to bottom of pan.
10. Add veal stock and reduce to 1 cup (225 ml).
11. Add enough arrowroot to lightly thicken sauce.
12. Whisk in remaining butter.
13. Pour juices from platter containing quail into sauce and stir to combine.

quail, salt, pate, bacon, butter, shallot, armagnac, veal, arrowroot, fresh chervil

Taken from online-cookbook.com/goto/cook/rpage/001600 (may not work)