Quail with pear and chicken liver stuffing

Ideas
4 servings Prep: 20 mins, Cooking: 30 mins
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Poultry

By Food24 November 03 2009
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Ingredients (12)

15.00 ml butter
1.00 onion — small, chopped
2.00 garlic — cloves, crushed
80.00 g chicken livers — cleaned, finely chopped
4.00 pears — dried halves, soaked, chopped
15.00 ml brandy
1.00 eggs — large
5.00 ml fresh sage — finely chopped
30.00 ml breadcrumbs — fresh
salt and freshly ground black pepper — to taste
4.00 quail
oil — for basting
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Method:

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



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