Duck Stuffed Quail | Cailles farcies de canard

Name: Duck Stuffed Quail | Cailles farcies de canard
Prep time: 30 min
Total time: 30 min
Cuisine: Mediterranean, French, European
Ingredients: 8 each quail (semi-boneless); 10 oz duck breast, cubed; 3/4 tsp kosher salt; 1/8 tsp black pepper (freshly ground); 1/8 tsp spices (freshly ground cloves, allspice, nutmeg, bay leaf); 1/8 tsp thyme (dry, freshly ground); 2 each eggs; 120 ml heavy whipping cream; 8 slices prosciutto; 2 tbsp clarified butter

8 steps

Prep:30min

This recipe is based on Stuffed Quail from "The Chez François Cookbook: Featuring the Cuisine of Alsace" by Jacques E. Haeringer and my culinary school recipe for stuffed quail. I like serving this quail with Knöpfle/Spaetzle (German egg noodles) and wild garlic (aka ramps or bärlauch) compound butter, with smoked and caramelized plum slices.

Updated at: Thu, 17 Aug 2023 11:27:10 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories319.8 kcal (16%)

Total Fat24 g (34%)

Carbs1.1 g (0%)

Sugars0.5 g (1%)

Protein24.6 g (49%)

Sodium608.9 mg (30%)

Fiber0 g (0%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

⅛ tspblack pepper

freshly ground

⅛ tspspices

freshly ground cloves, allspice, nutmeg, bay leaf

⅛ tspthyme

dry, freshly ground

2eggs

each

120mlheavy whipping cream

8slices prosciutto

2 Tbspclarified butter

Instructions

Step 1

Prepare food processor, pastry bag with a round piping tip (No. 10 or 12), and 16 pieces of precut culinary string, 3-4" long each. Prepare prosciutto slices by cutting them in half to make 8 half-slices. Keep deboned quail refrigerated until ready to stuff.

Step 2

Cut duck meat with fat into smaller pieces. Season with spices, dry herbs, and salt.

Step 3

Finely grind duck meat in a food processor. Add eggs and blend well.

Step 4

Keep the processor running and slowly pour the cream through the feed tube until the cream is completely incorporated. (This is when you can test this stuffing for seasoning and adjust it to your taste.) Fill a prepared pastry bag with the filling and refrigerate until ready to use.

Step 5

Stuff the quails. I usually measure each portion visually, making its volume equal to a large chicken egg. Do not overstuff quails because this stuffing expands during the cooking.

Step 6

This step helps to form and control the shape of each quail during cooking. Using precut culinary string, tie together the wings of each bird. Bend their legs forward against the body and connect them too. Wrap each quail in half of slice of prosciutto. Use smaller pieces of prosciutto to secure neck and leg openings.

Step 7

Prepare lined with parchment paper or silicone mat baking pan. Melt clarified butter on medium-high heat and lightly brown quails on all sides. Place quails on a baking pan, cover with lid or foil, and refrigerate until ready to serve.

Step 8

When ready to serve, preheat oven to 400F, cook egg noodles with ramps butter, caramelize smoked plums, and roast quail for 15 minutes or until golden and 145F inside. Remove culinary string before serving.

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