Quail with pear and chicken liver stuffing

Recipe from: 8/1/1998 12:00:00 AM
Ingredients 12
Servings 4
Time 20 min

Ingredients

  • 15
    ml
    butter
  • 1
    small onion, finely chopped
  • 2
    cloves garlic, crushed
  • 80
    g
    chicken livers, cleaned and finely chopped
  • 4
    dried pear halves, soaked and chopped
  • 15
    ml
    brandy
  • 1
    large egg
  • 5
    ml
    finely chopped fresh sage
  • 30
    ml
    fresh breadcrumbs
  • salt and pepper to taste
  • 4
    quails
  • oil for basting
 

Method

30 min
 
Heat the butter and sauté the onion and garlic until soft. Add the livers and cook until they have just changed colour. Add the pears and cook for a further minute, then remove from the heat and allow to cool slightly. Mix in the brandy, egg, sage, breadcrumbs and seasoning. Stuff each quail with stuffing and truss. Rub each quail with a little oil, place in a roasting pan and roast in preheated oven for 20 minutes, until golden brown and cooked through. Serves: 4 Preparation time: 20 minutes Cooking time: 30 minutes Oven temperature: 190 ºC
 

Read more on: poultry  |  roast
 

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