Roasted Quail Stuffed with Dried Cherries, Foie Gras and Almonds
Pairs Well With
4 semi-boneless quail
2 tablespoon butter
1 small leek, white part only, sliced thin
¾ cup dried cherries
2 oz red wine
1 cup chicken stock or broth
1 teaspoon thyme, freshly minced
1/4 cup toasted almonds, chopped
6 oz foie gras, diced into ½-inch
freshly cracked black pepper
Season the quail with salt and pepper inside and out. Keep wrapped in plastic wrap and refrigerated.
To prepare the stuffing, heat a shallow, wide, heavy bottomed pot over medium heat. Add the butter and leeks, and sauté until the leeks become translucent. Next add the cherries, red wine, chicken stock, and thyme and bring to a simmer. Cover and cook over low heat for about 10 minutes.
Remove the pot from the heat, adjust seasoning with salt and black pepper, and allow to cool. When cool, mix in the almonds and diced foie gras.
With a tablespoon, spoon the stuffing into the cavity of the quail, filling it full.
Cook the quail in a preheated 325° F. oven for about 20-30 minutes until the internal temperature of the stuffing in the quail is 150° F.
Reduce the veal stock in a saucepot until it coats the back of a spoon. Whisk in some soft butter and season with salt and pepper. Pour over the quail.
This dish was served with magnums of Merry Edwards 2000 Windsor Gardens Pinot Noir for Viognier’s March 2003 dinner honoring Merry. Serves 4.
Scott Giambastiani began his professional career working with Bradley Ogden at Lark Creek Inn, Larkspur. While enrolled at the California Culinary Academy in San Francisco, he worked at the Ritz-Carlton Hotel on Nob Hill with Gary Danko and continued to refine his skills there after graduation. Scott opened Viognier as sous chef in 1997 and rose to the position of executive chef upon Danko’s departure in 1999. As of 2010, he was Global Food Program chef for Google Inc.