Southern-Style Carolina Quail Recipe with Foie Gras & Sawmill Gravy

Ingredients

• 1 tablespoon butter
• 1 tablespoon salt
• 4 cranks fresh-ground white pepper
• 2 large Carolina quail, breast and legs removed
• 1 tablespoon vegetable oil
• 2 ounces ground breakfast sausage meat, not spicy
• ½ cup whole milk, room temperature
• 1 teaspoon salt
• 2 cranks fresh-ground white pepper
• 1 teaspoon fresh thyme leaves
• Quail hearts and livers, diced (optional)
• 1 Cup duck fat or vegetable oil for frying foie gras
• 3-ounce slices raw foie gras (duck liver)
• 3 tablespoons all-purpose flour
• 1 tablespoon cornstarch ¼ cup buttermilk
• 1 ounce micro chives