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Quail filled with Foie-gras
 
     
 
INGREDIENTS:
  1 Quail
1 Glass of Pedro Ximenez wine
50 g Fresh duck liver
8 Wild esparagus
10 g Flour
5 g Yeast, salt and pepper
   
METHOD:
  Debone the quail leaving it totally free of bones and fill with the liver. Close it up and brand slightly on a hot plate before finishing off in the oven at 170º for 8 or 10 minutes.
Reduce the wine in a saucepan until it is thick, but only slightly.
Wash the esparagus with cold water, cut them into half sizes and separate into two. Cook half for 4 minutes at the maximum temperature.
Rest briefly and put one aside. Chop and season the rest.
Of the two which were separated, place one on the hot plate and the other to be fried.
Cut the quail and place it in a cavalry position, with the alternating esparagus, since there already is one dry-fried, one in tempura, another boiled and the last in cream.
Lastly, sprinkle the quail with a line of reduced Pedro Ximenez wine.
   
 
 
 
     
  Categoria: Poultry  
     
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