Quail stuffed with Foie Gras is a delicious traditional delicacy from the Perigord region of France. This recipe from premium French producer, J. Groliere, uses around 20% duck Foie Gras. The quail is boneless and stuffed with the Foie Gras. It is slowly flavoured in Cognac. Especially flavorsome, the texture is very smooth. It can be served as a main course or a starter (there is one quail per tin). The quail can be easily sliced and shared if desired. May be served chilled or gently reheated and served hot. Superb!
The foie gras which has been used in this culinary delight carries the “South-west Duck” designation which indicates that the duck used is of very high quality.
about the producer
In 1960, Jeanne Grolière decided to dedicate herself to making conserves according to Périgord and family traditions. Using recipes, passed down from her parents and grandparents, she made her products in her own kitchen and sold them herself at the market each week. She developed a devoted group of regular customers and as her sales increased, she and her husband invested in a small workshop for making her conserves in their own home. As word of mouth increased the demand for her superb products she decided to create a new, bigger, more modern production facility in 1980 to manage the increasing sales. Today the Company is run by Jeanne’s two sons, Jean-Marc and Jacques who carry on the fine traditions of excellence instilled in them by their mother.