Quail with Foie Gras Stuffing with Fennel and Chestnut Vegetables

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Quail with Foie Gras Stuffing with Fennel and Chestnut Vegetables
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45 min.
ready in 1 hr 20 min.
Ready in


For the quail
Quails (ready to cook, each 200 grams)
freshly ground Pepper
4 tablespoons
Whipping cream (at least 30% fat content)
1 tablespoon
1 generous pinch
grated Lemon peel
4 tablespoons
½ teaspoon
chopped Thyme
½ teaspoon
chopped Rosemary
8 slices
smoked Bacon
40 grams
melted Butter
For the fennel and chestnut vegetables
400 grams
250 grams
Chestnuts (cooked and peeled, vacuum packed)
2 tablespoons
100 milliliters
100 milliliters
1 teaspoon

Preparation steps


For the quail: Preheat oven to 200°C (approximately 400°F). Rinse quails and pat dry. Season inside and outside with salt and pepper. Cut foie gras into small cubes, blend with cream, port wine and finely grated lemon rind. Fold in croutons, rosemary and thyme and spoon filling mixture into the quails. Wrap quails with two slices of bacon and tie with kitchen string. Place quails in a roasting pan, brush with butter, salt and pepper and cook until golden brown for about 35 minutes in the oven, basting ocassionally with the cooking fat.


While quails roast, prepare the vegetables.

For the fennel and chestnut vegetables: Brush and trim fennel then cut and keep fennel leaves. Rinse fennel bulb and cut into small pieces. Rinse fennel leaves and tear into pieces or chop coarsely. Halve any large chestnuts or keep smaller ones whole, as desired.


Peel onion and chop finely. In half the butter, sauté fennel and season with salt and pepper, pour in wine and half the vegetable broth, cover and simmer about 10 minutes. Fry chestnuts in remaining butter, sprinkle with sugar and caramelize. Add salt, pepper, pour in remaining vegetable stock and boil off almost all of the liquid. To serve, arrange fennel on warmed plates, place a quail on top and surround with some chestnuts. Serve sprinkled with dill.