Duck Stuffed Quail | Cailles farcies de canard Recipe | Samsung Food App
This recipe is based on Stuffed Quail from "The Chez François Cookbook: Featuring the Cuisine of Alsace" by Jacques E. Haeringer and my culinary school recipe for stuffed quail. I like serving this...
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Ingredients
- 8 each quail (semi-boneless)
- 10 oz duck breast, cubed
- 3/4 tsp kosher salt
- 1/8 tsp black pepper (freshly ground)
- 1/8 tsp spices (freshly ground cloves, allspice, nutmeg, bay leaf)
- 1/8 tsp thyme (dry, freshly ground)
- 2 each eggs
- 120 ml heavy whipping cream
- 8 slices prosciutto
- 2 tbsp clarified butter
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