Boneless Quail Stuffed With Poultry Quenelle

Ingredients

• 1 lb boneless skinless chicken breast (chilled)
• salt
• fresh ground white pepper
• 1 1/2 cups heavy cream, chilled
• 1 egg white, chilled
• 1 tablespoon chopped chives
• 2 tablespoons chopped parsley
• 8 semi-boneless quail
• 4 tablespoons butter
• 4 cups mixed sliced mushrooms (such as crimini, oyster, shiitake, etc)
• 1 tablespoon minced garlic
• 3 cups low sodium chicken broth (unsalted or low-sodium)
• 2 sprigs fresh thyme
• 3 ounces foie gras, terrine

Directions

1. 1

   Make the poultry mousse.

2. 2

   Cut the chicken into small pieces, season well with salt and white pepper, and place in bowl of food processor fitted with a sharp blade.

3. 3

   Process the chicken, scraping bowl down as necessary, until it is completely broken down into a homogenous paste, about 2 minutes.

4. 4

   Add the egg white and blend to incorporate and loosen paste, about 30 seconds.

5. 5

   With processor blade running, slowly pour in the heavy cream.

6. 6

   Process until all of the cream is incorporated, the grain of the mousse is very fine, and the mousse is solid enough that a scoop of it will not fall off of a rubber scraper held in the air, about 2 minutes.

7. 7

   Transfer to a bowl and fold in chives and 1 tablespoon of the parsley.

8. 8

   Preheat oven to 375°F Stuff the body of each quail with some of the chicken mousse.

9. 9

   Save remaining mousse for another use (make sure to cover it well with plastic wrap to lessen air exposure).

10. 10

    Tie quail legs together with a piece of butcher’s twine.

11. 11

    Season quails with salt and freshly ground white pepper.

12. 12

    Heat 2 tablespoons of the butter in a large skillet set over medium-high heat.

13. 13

    Working in two batches so as not to overcrowd the pan, brown quail on both sides, about 3-4 minutes per side.

14. 14

    Transfer quail to a baking sheet (do not clean skillet) and place in oven. Cook until firm and done all the way through, 15-20 minutes.

15. 15

    Meanwhile, add mushrooms to skillet and cook, stirring frequently, until about three-quarters done, about 5 minutes.

16. 16

    Add garlic, season with salt and white pepper, and finish cooking, about 3 minutes more.

17. 17

    Mix in remaining tablespoon of chopped parsley, transfer to a bowl, and set aside.

18. 18

    Add chicken broth and thyme leaves to skillet and boil until reduced by two-thirds, to about 1 cup in volume, about 15 minutes.

19. 19

    Transfer reduced broth to a blender and add foie gras terrine and remaining 2 tablespoons butter.

20. 20

    Blend until smooth and frothy.

21. 21

    Service:.

22. 22

    Remove butcher’s twine from quail and discard.

23. 23

    Divide mushrooms and quail among warm plates.

24. 24

    Spoon foie gras sauce over quail and mushrooms.