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Title: Roast Quail Stuffed With Foie Gras
Yield: 4

Ingredients

      4    quail; boned
      1    salt; to taste
      1    freshly-ground black pepper;
           - to taste
      1    pate de foie gras
      1    (enough to stuff quail;
           -about 2 oz ea)
      4 sl bacon; for barding
      3 tb unsalted butter
    1/3 c  minced shallot
    1/4 c  armagnac
  1 1/2 c  veal stock
      2 ts arrowroot - (to 3 tspns);
           -dissolved in
      1    water
      1    fresh chervil; for garnish

Instructions

Preheat oven to 350 degrees.
Season quail, stuff with foie gras and wrap with bacon. In oven-proof
sautepan heat 2 tablespoons of the butter over moderate heat until hot. Add
quail
and cook until golden on all sides. Transfer to oven and roast 15
minutes. Transfer quail to a serving dish.
Discard all but 2 tablespoons fat from pan. Add shallot and cook,
stirring,1 minute. Deglaze pan with Armagnac, scraping up brown bits
clinging to bottom
of pan. Add veal stock and reduce to 1 cup. Add enough
arrowroot to lightlythicken sauce. Whisk in remaining butter.
Pour juices from platter containing quail into sauce
and stir to combine. Coat quail with sauce and garnish with chervil.
This recipe yields 4 servings.

Recipe Source:
TASTE with David Rosengarten
From the TV FOOD NETWORK - (Show # TS-4842 broadcast
03-05-1998) Downloaded from their Web-Site -
http://www.foodtv.com

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