Quail stuffed with Foie Gras and grapes
4 quails
50 ml of Armagnac
1/2 lobe of fresh foie gras
Mixed country bread crumbs
3 cases of duck fat
1 egg yolk
Forest mushroom garnish
salt
pepper

Preparation :
Bone your quails. (See method on the internet)
Prepare the foie gras stuffing with country bread crumbs and egg
Stuff the quails with the stuffing
Reform the quail and tie it up to prevent the filling from escaping.
Brown the quails for 3/4 minutes on each side then flambé them with Armagnac, season with salt and pepper
Place the quails in the oven at 160 and cook them for around 20 minutes, covered.

Training:
Place your quails on a potato nest
Sprinkle with the grapes previously caramelized with cane sugar
Put the forest trim