Apricot And Laurentian Foie Gras Stuffed Bob White Quail Recipe


  • 8 ounce grnd chicken
  • 6 1/2 ounce Laurentian foie gras, cut in four equal pcs
  • 2 ounce dry apricot
  • 1 Tbsp. thyme
  • 1 Tbsp. minced onion
  •     salt
  •     pepper
  • 4 x de-boned Bob White quail
  •     pepper
  •     salt
  • 2 Tbsp. water


Preheat The Oven To 375 Degrees Fahrenheit. In A Large Stainless Steel Bowl Mix The Grnd Chicken, The Minced Dry Apricots, The Onions And The Thyme. Mix Thoroughly. Season. Put…

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