Quail Breasts with Foie in Truffle Sauce

About 20 quail breasts for four people, fresh foie gras, Pedro Ximenez, meat stock, cooking cream, black truffles, butter and bay leaf are the ingredients of this gourmet dish.

After frying the breasts in a frying pan with olive oil, set them aside and pour the wine into the olive oil used to fry the quails. Add the stock, cream, chopped truffles and butter. Stir well so that the sauce is just right.

Brown the foie medallions on both sides in another pan without oil.

Serve with a piece of foie in the centre, the quail breasts around it and the truffles. 

Exquisite.

Quail Breasts with Foie in Truffle Sauce


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