Quail stuffed with Foie
Wild quail stuffed with Foie. Recipe and artisanal preparation with carrot, raisins, and port wine.
Ingredients: 50% quails, sunflower oil, olive oil, port wine, onion, 5% duck foie gras, raisins, water, leek, carrot, salt, corn flour, and meat extract.
Allergens: Allergen-free product.
Curiosities about quail
Quail meat, besides being very tasty, is extraordinarily healthy as it has a high protein content. However, its cholesterol contribution is very low. Therefore, its consumption is recommended for diets that need to reduce cholesterol or control weight.
Quail is a very lean meat ideal for serving as a second course in a special family menu. Being a small and very attractive portion, it is presented whole with vegetables on the sides.
Depending on the size of the portion we want to serve, we can provide 1 or 2 quails per person, depending on how abundant the rest of the menu is.
The sauce is delicious; if there is any left, I recommend saving it, even freezing it. It is perfect for adding to other meat or poultry stews.
Normally, one or two quails are served per guest, but if any of your guests is a big eater, you can add one more. Some people add red and green peppers, but I have been taught that stews are simple in their ingredients and slow in their cooking.
A healthy meal for those who need to take care of themselves, but for those who want to treat themselves, I recommend a good loaf of bread to soak in the stew sauce. Accompany this dish with a salad of lettuce, tomato, and onion, and you will guarantee a luxury of flavors on your palate.
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