Apricot and laurentian foie gras-stuffed bobwhite quail


  • 4 bobwhite quails, boned
  • 2 tbsp water
  • salt, and freshly ground black pepper
For the stuffing:

  • 250 g minced chicken
  • 55 g dried apricots, thinly chopped
  • 1 tbsp onions, finely chopped
  • 1 tbsp thyme, leaves only
  • 200 g Laurentian foie gras, cut into 4 equal pieces
  • salt, and freshly ground black pepper


Sophisticated Dinner Party Material From Georges Laurier - Roast Quail Stuffed With A Delectable Mix Of Foie Gras, Chicken And Apricots

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