Quail with Truffled Stuffing

Quail with Truffled Stuffing

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Servings: 4
Calories: 451


  • 4 oven-ready quails
  • 1 1/2 tsp salt
  • 1/2 tsp white pepper
  • 2 sprigs fresh basil
  • 7 oz goose liver
  • 1 oz butter
  • Pinch each salt and freshly
  • ground black pepper
  • 2 tbsp madeira
  • 2 tsp truffles/canned)
  • 2 tbsp fresh breadcrumbs
  • 2 tbsp clarified butter
  • 1/2 head endive
  • 2 small seedless satsumas or mandarins
  • 2 tbsp orange juice
  • Basil sprigs for garnishing


  • Wash and dry quails, then rub insides with 1 tsp salt and 1/2 tsp white pepper.
  • Wash and dry basil, then finely shred. Wash, dry and cube goose liver
  • Melt butter, saute liver, season with pinch each of salt and pepper. Add 1 tbsp madeira and stew uncovered for 5 minutes. Finely chop truffles before combining with shredded basil, breadcrumbs and liver.
  • Preheat oven to 200° (400°F) Gas Mark 6.
  • Stuff quails with mixture, sew up openings and truss.
  • Heat clarified butter in roasting pan, brown quails thoroughly all over, then place in bottom of oven for 20 minutes to roast.
  • Pick over, wash and shred endive. Peel mandarins and cut into segments. Combine orange juice with 1/2 tsp salt, remaining madeira and oil. Pour over mandarin segments and endive and toss.
  • Garnish with sprigs of basil.
  • Remove quail from oven, cool, then remove trussing string and serve quail arranged on endive salad.
Calories: 451 kcal
Carbohydrates: 17 g
Protein: 31 g
Fat: 29g
Saturated Fat: 13 g
Trans Fat: 1 g
Cholesterol: 373 mg
Sodium: 1092 mg
Potassium: 637 mg
Fiber: 3 g
Sugar: 6 g
Vitamin A: 17367 IU
Vitamin C: 30 mg
Calcium: 87 mg
Iron: 21 mg
Ingredients Game, Quail
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