Boneless Quail Stuffed With Poultry Quenelle Recipe

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Boneless Quail Stuffed With Poultry Quenelle
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Ingredients
14
Count
Nutrition
594
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Make the poultry mousse.
  2. Cut the chicken into small pieces, season well with salt and white pepper, and place in bowl of food processor fitted with a sharp blade.
  3. Process the chicken, scraping bowl down as necessary, until it is completely broken down into a homogenous paste, about 2 minutes.
  4. Add the egg white and blend to incorporate and loosen paste, about 30 seconds.
  5. With processor blade running, slowly pour in the heavy cream.
  6. Process until all of the cream is incorporated, the grain of the mousse is very fine, and the mousse is solid enough that a scoop of it will not fall off of a rubber scraper held in the air, about 2 minutes.
  7. Transfer to a bowl and fold in chives and 1 tablespoon of the parsley.
  8. Preheat oven to 375°F Stuff the body of each quail with some of the chicken mousse.
  9. Save remaining mousse for another use (make sure to cover it well with plastic wrap to lessen air exposure).
  10. Tie quail legs together with a piece of butcher’s twine.
  11. Season quails with salt and freshly ground white pepper.
  12. Heat 2 tablespoons of the butter in a large skillet set over medium-high heat.
  13. Working in two batches so as not to overcrowd the pan, brown quail on both sides, about 3-4 minutes per side.
  14. Transfer quail to a baking sheet (do not clean skillet) and place in oven. Cook until firm and done all the way through, 15-20 minutes.
  15. Meanwhile, add mushrooms to skillet and cook, stirring frequently, until about three-quarters done, about 5 minutes.
  16. Add garlic, season with salt and white pepper, and finish cooking, about 3 minutes more.
  17. Mix in remaining tablespoon of chopped parsley, transfer to a bowl, and set aside.
  18. Add chicken broth and thyme leaves to skillet and boil until reduced by two-thirds, to about 1 cup in volume, about 15 minutes.
  19. Transfer reduced broth to a blender and add foie gras terrine and remaining 2 tablespoons butter.
  20. Blend until smooth and frothy.
  21. Service:.
  22. Remove butcher’s twine from quail and discard.
  23. Divide mushrooms and quail among warm plates.
  24. Spoon foie gras sauce over quail and mushrooms.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 593.83 Kcal (2486 kJ)
Calories from fat 430.35 Kcal
% Daily Value*
Total Fat 47.82g 74%
Cholesterol 190.97mg 64%
Sodium 1621.79mg 68%
Potassium 671.78mg 14%
Total Carbs 15.25g 5%
Sugars 0.14g 1%
Dietary Fiber 0.12g 0%
Protein 33.3g 67%
Vitamin C 4.5mg 7%
Vitamin A 0.4mg 12%
Iron 1.4mg 8%
Calcium 79.6mg 8%
Amount Per 100 g
Calories 92.81 Kcal (389 kJ)
Calories from fat 67.26 Kcal
% Daily Value*
Total Fat 7.47g 74%
Cholesterol 29.85mg 64%
Sodium 253.47mg 68%
Potassium 104.99mg 14%
Total Carbs 2.38g 5%
Sugars 0.02g 1%
Dietary Fiber 0.02g 0%
Protein 5.2g 67%
Vitamin C 0.7mg 7%
Vitamin A 0.1mg 12%
Iron 0.2mg 8%
Calcium 12.4mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.8
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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