Equipment
Ingredients
Quail and Stuffing
- 4 whole quails, deboned except for lower leg and wing joints
- 10 g salt
- 2 g black pepper, freshly ground
- 120 g raw foie gras, cut into 4 equal portions
- 20 g black truffle, shaved or finely diced
Pastry
- 500 g all-butter puff pastry, cold
- 1 egg
- 15 ml whole milk
Fig Sauce
- 200 ml veal demi-glace
- 100 g dried figs, stemmed and finely chopped
- 50 ml cognac
- 20 g unsalted butter, cold and cubed
- 5 ml lemon juice
Nutrition (per serving)
Method
Using a boning knife, carefully debone the quails through the back, leaving only the lower leg and wing bones intact to maintain the birds structure.
Season the exposed interior flesh and the exterior skin of each quail evenly with salt and black pepper.
Place 30g of raw foie gras and 5g of black truffle into the cavity of each deboned quail.
Fold the quail sides back together to enclose the stuffing, reshaping the bird, and tie the legs lightly with butchers twine to hold the shape.
Transfer the stuffed quails to the refrigerator for 30 minutes to firm the foie gras and the flesh.
Preheat the oven to 200°C/400°F and line a baking sheet with parchment paper.
Using a rolling pin, roll out the cold puff pastry on a lightly floured surface to a thickness of 3 millimeters.
Cut the rolled puff pastry into four large ovals or rectangles, ensuring each piece is large enough to completely encase one quail.
Place a chilled quail face down on a pastry oval. Wrap the pastry firmly around the bird, sealing the seams on the bottom. Trim excess pastry and place seam-side down on the prepared baking sheet.
In a small bowl, whisk the egg and whole milk to create an egg wash. Use a pastry brush to coat the pastry-wrapped quails evenly.
Using a sharp knife, lightly score the top of the pastry with a crosshatch or leaf pattern, being extremely careful not to cut all the way through the dough.
Bake the quails in the preheated oven for 20 to 25 minutes, or until the pastry is deep golden brown and a meat thermometer inserted into the center reaches 74°C/165°F.
Remove the baked quails from the oven and allow them to rest on a wire rack for 10 minutes to let the juices redistribute.
While the quails rest, combine the demi-glace, chopped dried figs, and cognac in a saucepan. Simmer over medium heat for 8 minutes until slightly reduced and syrupy.
Remove the saucepan from the heat. Use a wire whisk to vigorously mix in the cold, cubed butter and lemon juice until the sauce is glossy and emulsified.
Plate each quail sarcophagus in the center of a warm plate and spoon the rich fig sauce generously around the base.
Chef's Notes
- Deboning quail requires immense patience. Use a sharp, flexible boning knife and scrape the meat down the carcass to keep the skin entirely intact. Any tears in the skin will cause the melting foie gras to escape.
- Temperature control is paramount. The puff pastry must be icy cold when entering the hot oven to achieve maximum rise. If the dough gets warm while you are wrapping the birds, return the sheet pan to the refrigerator for 15 minutes before baking.
- Raw foie gras renders an incredible amount of fat. Chilling the stuffed birds is non-negotiable to prevent a greasy, compromised pastry case.
- The demi-glace is the backbone of the sauce. Avoid powdered substitutes. Use the highest quality veal or roasted poultry stock reduced slowly over several hours for a deep, complex flavor.
Storage
Refrigerator: 1 day — Store in an airtight container. Pastry will become soggy.
Reheating: Reheat uncovered in a 180C oven until warm to crisp the pastry, though the foie gras may render further.
