Royal Quail Stuffed with Haskap Berries and Foie Gras on Vegetable Cou
Royal Quail Stuffed with Haskap Berries and Foie Gras on Vegetable Couscous
Évalué 5.0 étoiles par 1 utilisateurs
Portions / Servings
3
Temps de préparation / Prep time
30 min.
Temps de cuisson / Cooking time
35 min.
Dive into this exquisite dish that blends tradition and refinement. Each quail, delicately stuffed with a savory mixture of foie gras parfait and haskap berries, promises an unforgettable culinary experience with aromas as light as the wind.
Served with pearl couscous enhanced with colorful vegetables, these quails become a gourmet choice for those seeking authenticity.
Recipe from the series Les Recettes du Guerrier in collaboration with Bell Media/TV1, airing from February 19, 2025. Filmed at (and featuring products from) Ferme Orléans, Île d'Orléans.
Par / ByChef Peter
Ingrédients / Ingredients
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3 whole royal quails, cleaned.
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3 tbsp Traditional Blend
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250 ml olive oil
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1 pack button mushrooms
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1 sprig thyme
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100g foie gras parfait
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2 grey shallots, finely chopped
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1 slice white bread, roughly torn (crumb)
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½ cup dried haskap berries
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1 egg
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1 cup poultry broth
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1 tbsp butter
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1 sprig balsam fir (optional)
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2 cups pearl couscous (Iranian), cooked
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½ cup diced cucumber
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½ cup corn kernels
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½ cup green beans
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1 cup cherry tomatoes, halved
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1 bunch curly parsley, chopped
QUAIL AND STUFFING
VEGETABLE COUSCOUS
Instructions/ Directions
PREPARE THE STUFFING
In a hot skillet over high heat, heat the olive oil. Sauté the chopped grey shallots and diced button mushrooms, cooking until they stop releasing water.
Place the hot mushroom-shallot mixture in a bowl, then quickly incorporate the crumbled bread, foie gras parfait, beaten egg, and haskap berries. Let cool completely.
Stuff the quails with the foie gras-haskap mixture.
In a covered Dutch oven, heat 1 tbsp butter, then sear the quails on all sides, starting with the breast side down. Cook for 1.5 minutes per side.
Deglaze with poultry broth, add 1 tbsp Traditional Blend to the broth, lower the heat, and cover.
Cook covered on low heat for 30 to 35 minutes, ensuring the broth does not dry out; add more if needed. Baste twice during cooking with a balsam fir sprig dipped in broth (or use a basting brush).
COUSCOUS
In a hot skillet over high heat, add the cooked couscous. Add the green beans, corn, diced cucumber, and halved cherry tomatoes. Stir well. Add the thyme leaves. Cook for 2 minutes. Stir in the chopped parsley at the last minute. Set aside.
PLATING
When the quails are cooked, remove them from the Dutch oven and set aside.
Deglaze with the remaining poultry broth and add a few haskap berries to make a quick sauce. Adjust seasoning (salt and pepper to taste). Simmer for a few minutes, then strain.
Serve the stuffed quails over the couscous. Enjoy!