Quail pithivier, mushroom duxelles, foie gras, Madeira recipe
Get the recipe for a luxuriously rich dish from chef Célia Stoecklin celebrating all that's great about French cooking.
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Cooking tools:
Ingredients
- Button mushrooms: 250g/9oz
- Shallots: 25g/0.9oz chopped
- Cream: 50g/1.8oz
- Butter: 25g/0.9oz
- Chicken breasts: 125g/4.4oz. deboned
- Cream: 75g/2.6oz
- Egg whites: 30g/1oz
- Quails: 4. bones and trimmings
- Shallots: 50g/1.8oz
- Garlic: 5g/0.2oz
- Thyme: 1 sprig
- Butter: 50g/1.8oz
- Chicken stock: 1l/35foz
- Madeira: 250g/9oz. reduced by 3/4
- Quails: 4. fresh whole
- Savoy cabbage: 1
- Foie gras: 4. pan-seared
- Puff pastry
- Egg yolks: 2
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