Quail stuffed with foie gras salad
Ingredients for 5 portions
Calculate portions
Quail
0.5 kg
Duck liver
0.125 kg
Carrots
0.042 kg
Table salt
0.833 g
Ground white pepper
0.833 g
Orellana Mushrooms
0.167 kg
Garlic, bulb
0.833 ud
Olive oil
0.042 l
Leek
0.833 ud
Sunflower oil
0.083 l
Smoked fish tartare
0.1 kg
Curly endive
0.083 ud
Purple curly endive
0.083 ud
Oakleaf lettuce
0.083 ud
Red chicory
0.083 ud
Rocket
8.333 g
Watercress
20.833 g
Radish
0.021 kg
Cherry tomato
0.042 kg
Vinegar
0.004 l
Table salt
0.417 g
Wild asparagus
0.042 kg
Clams
0.042 kg
Elaboration
For the quails
- Pluck the feathers and the calamus of the quails. Remove the head.
- Bone each piece starting from the breast.
- Lay the quail and season the inside with salt and pepper. Then push in some stuffing made with a piece of foie gras and a carrot stick.
- Wrap the stuffed quail in food-quality film several times, shaping it into a galantine or cylinder shape and boil it in bubbling water over a low heat for about 20 minutes.
Garnish
- Bouquetiere of fresh vegetables
- Smoked fish tartare.
- Julienned oyster mushrooms fried lightly with a little bit of oil and chopped garlic
To decorate and dress the salad
- Make a basic vinaigrette for the bouquetiere of fresh vegetables.
- Julienne the white part of the leek and fry it. Rest on kitchen paper to remove excess oil.
SET UP
- Cut each galantine into approximately 10 or 12 slices.
- Sauté the oyster mushrooms and place them on one side of the dish.
- Place the quails on top of the oyster mushrooms.
- Set the bouquetiere of fresh vegetables on the other side and dress it with the basic vinaigrette.
- Shape the tartare that had been previously elaborated with a spoon and place it near the bouquitiere.
- In order to decorate the dish, place the fried leek on the quail.
Nutritional information (1 portion)
Energy
631.56
kcal
Carbohydrates
7.3
g
Proteins
25.88
g
Lipids
57.42
g
Fiber
3.59
g
Saturates
9.1
g
Monounsaturated fatty acids
28.9
g
Polyunsaturated fatty acids
14.53
g
Cholesterol
105.86
mg
Calcium
73.63
mg
Iron
8.97
mg
Zinc
3.11
mg
Vitamin A
2254.18
ug
Vitamin C
22.55
g
Folic acid
69.91
ug
Salt (Sodium)
1761.1
mg
Sugars
5.05
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Needed recipes
-
Type of dish
- Main course
- Pizzas
- Legumes
- Juices, milkshakes and beverages
- Burguers
- Beers
- Breakfasts and brunch
- Appetizers and canapes
- Shellfish
- Soups and creams
- Cocktails
- Dessert
- Meats
- Sándwich
- Birds
- Pastas
- Salads
- Finger foods
- Coffee, chocolate and infusion
- Pastries
- Ice creams and sorbets
- Bread and pastries
- Fish
- Rices
- Vegetables
- Eggs
- Temperature
- Cuisine type
- Additional culinary preparation
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed