The quail
- 4 semi-boneless quail (de-boned except for the legs)
\t\t - ½ medium yellow onion, chopped
\t\t - 1 shallot
\t\t - pat butter
\t\t - 3 ounces ground duck (or turkey)
\t\t - 1 teaspoon cognac
\t\t - 3 tablespoons heavy cream
\t\t - 3 ounces foie gras
\t\t - ¼ cup shelled pistachio nuts, lightly smashed
\t\t - Salt and freshly ground white pepper
The sauce
- 1 package D’Artganan veal & duck demi-glace
\t\t - 1 teaspoon balsamic vinegar
\t\t - 1 cup dry white wine
\t\t - 1 cup low-sodium organic chicken stock
\t\t - 2 ounces foie gras
\t\t - Salt and freshly ground white pepper
\t\t - juice of ½ lemon
\t\t - 1 tablespoon heavy cream
\t\t - 1 tablespoon butter
\t\t - 1 teaspoon cornstarch dissolved in one tablespoon cold water
Rinse quail and pat dry with paper towels. Season the quail inside and out with salt and white pepper.
Melt the butter in a small sautê pan and sweat the shallot until tender. Add the ground duck, season with salt and white pepper, and sautê until just done. Remove the duck and shallot mixture to a mixing bowl and allow to cool briefly.
Combine the the duck and shallot mixture with the brandy, cream, pistachios, and foie gras. Season with salt and white pepper.
Stuff the quail with the mixture. Place the stuffed quail on an oiled rack in a roasting pan and brush each with melted butter. Roast at 450° F for 10 minutes. Lower the heat to 325° F and continue roasting for 20 minutes.
While the quail is roasting, make the sauce. Combine demi-glace, balsamic vinegar, wine, and stock in a medium saucepan. Bring to a boil and reduce to a simmer. Allow to reduce to one cup. Combine the reduced stock mixture, foie gras, lemon juice, and cream and whisk until the foie gras is mostly melted away. Add butter, a dash of balsamic vinegar and whisk until melted. Dissolve one teaspoon cornstarch in a tablespoon of cold water and add to sauce. Return the sauce to a boil for one minute and remove from heat. Whisk smooth.
Place each quail on top of a wild rice cake and spoon sauce around. Serve 1 quail per person with sauce for an appetizer or two for an entrée.
