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Quail Madeira Sur Canapes

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Ingredients
  White bread slice 6 (1/4 Inch Thick, Homemade)
  Clarified butter 1⁄2 Cup (8 tbs)
  Quail liver/2-3 tablespoons foie gras 6
  Bacon 3 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1 Pinch
  Madeira 1 Tablespoon (Rainwater Fish)
  Quail/Game hen 6
  Salt 1⁄2 Tablespoon
  Shallots 2 Tablespoon, finley minced
  Dried tarragon 1⁄2 Teaspoon
  Butter 4 Tablespoon
  Bacon strip 6 , blanched
  Butter 3 Tablespoon
  Oil 1 Tablespoon
Directions

For the canape, remove crust from bread and cut into rectangles 2x3 1/2 inches.
Saute bread in butter until lightly browned.
Chop livers very fine, almost into a puree.
Simmer bacon for 10 minutes in water, rinse, and dry to remove extra salty flavor.
Add the bacon to puree.
Blend with seasonings, Madeira and foie gras.
Season quail cavities with salt, shallots, tarragon and 1 teaspoon butter each.
Rub with butter.
Cut bacon in half and criss-cross over breasts.
Place in roasting pan and set in middle of 400° oven.
Baste with butter and oil and turn every 5-7 minutes for 30 minutes or until done.
When quail are done, remove and sprinkle with 1/2 tablespoon salt.

Recipe Summary

Course: 
Main Dish

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