Quail with foie gras and truffle


Quail with foie gras and truffle

Quail with foie gras and truffle

This recipe is particularly suitable for the New Year celebrations. 

It can be prepared with other poultry: pheasant, guinea fowl, duck. 

Personally this is my favorite for the Christmas festivities, I would eat it every day.

Course Appetizer, Main Course
Cuisine France, Poultry
Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings 6 people
Calories 455 kcal


  • 6 quails
  • 6 slices thin bacon
  • 200 g foie gras
  • 1 truffle
  • 1 dl Cognac
  • 40 g butter
  • salt & pepper



  1. peel the truffle, whether it is fresh or canned
  2. cut 6 beautiful round slices out of the middle of the truffle
  3. chop the rest of the truffle and skin coarsely
  4. mix it with the foie gras
  5. season with salt and pepper and mix
  6. put the mixture into a piping bag and fill the quail this
  7. tie a slice of bacon around each quail and tie securely with string


  1. fry the quail in a pan without fat, until the lard is golden and almost melted
  2. heat butter in a casserole and add the quail
  3. deglaze with Cognac, cover and bring to a boil while stirring frequently
  4. add the same amount of hot water
  5. season with salt and pepper
  6. let simmer over medium heat for 30 min. while regularly turning the quails
  7. remove the quails from the pan and keep them warm
  8. add the truffle juice to the cooking liquid if you have taken truffles canned
  9. add the rest of the foie gras stuffing and mix it in the sauce
  10. add the truffle slices without breaking them
  11. put the quails back in the frying pan and keep warm without cooking until serving
  12. garnish each quail with a slice of truffle

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