Quail Stuffing

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Ingredients

  • 2 oz Butter

  • 2 Chicken Livers – cut small diced

  • 3 oz Chicken Breast – cut small diced

  • 1 Shallot – cut in brunoise

  • 3-4 oz Brioche or other Bread – lightly toasted cut in small diced

  • 2 oz Fois Gras small diced

  • 2 oz Mushroom – small diced

  • 2 oz Granny Smith Apple – small diced

  • 1 oz Cognac or Brandy

  • All the following is a large pinch: Thyme, rosemary, sage, and parsley – mixed S&P to taste

  • 2 oz Chicken Stock – reduced

Photo By Colin Clark

Directions

Have a small heat proof bowl with strainer nearby. Pre-heat a medium sauté pan until lightly
smoking. Add diced fois gras and seared undisturbed for 20 seconds. Toss and remove to
strainer over bowl to catch fois gras fat. Place fois gras bits in large mixing bowl. Return fois
gras to same sauté pan and heat over medium heat. When hot add mushrooms – cook until the
mushrooms begin to soften and take on a little bit of color. Add shallots – cook until soften.
Add chicken breast – cook for about 1 minute (do note overcook). Add cognac and reduce. Add
stock and reduce by half. Add chicken liver and butter – stir or toss to emulsify. Add herbs – stir
to combine with S&P to taste. Add to bowl with toasted bread and fois gras – mix with spatula
and adjust seasoning as needed. Spread on a parchment lined sheet pan and refrigerate to
cool.

Watch and follow along chef Chip Smith making quail stuffing and wild rice.

De Gustibus Cooking Class at Macy’s