Quail stuffed with duck foie gras roasted with blueberries; risotto with oyster mushrooms

caillefoie gras-min

Ingredients :

  • 4 quails stuffed with duck Foie Gras, JEAN ROUTHIAU
  • 1 yellow onion
  • 1 carrot
  • 1/2 stick celery
  • 1 pinch caster sugar
  • 100g butter
  • 30cl chicken stock
  • 50g blueberries
  • 1 glass sweet white wine
  • 20cl crème fraiche
  • 5cl crème de cassis
  • 200g Arborio rice
  • 200g oyster mushrooms
  • 1 shallot
  • 5cl olive oil
  • 50g fresh butter
  • Chicken stock
  • 50cl crème fraiche
  • 150g Parmesan

Preparation :


  • For this recipe, choose a casserole that can be used on both the cooker and in the oven.
  • Prepare the vegetables and chop them roughly.
  • Brown the quails in the casserole on the cooker in the butter and oil until they are golden, then remove from the pan.
  • Replace the quails with vegetables, blueberries and sugar. Cook for 2-3 minutes.
  • Place the quails in the oven on the vegetables, deglaze with the wine and crème de cassis. Cook for 1 minute and moisten with the chicken stock.
  • Cook for about 45 minutes at 180°C
  • Meanwhile, make the risotto
  • Prepare the shallot.
  • Clean the oyster mushrooms by rubbing them gently with a damp cloth, and slice them finely.
  • Gently cook the rice, shallot and mushrooms in the olive oil until lightly browned.
  • Moisten with half the stock and simmer gently without a lid. Add the stock gradually until the rice is soft.
  • Add the cream, cover and keep hot for 30 minutes.

To serve:

  • Filter the quail cooking juice, add the cream and thicken with cornflour.
  • Finish the risotto by adding the Parmesan.
  • Serve very hot
Enjoy your meal !

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