CRUZ Vintages
CRUZ Vintages are vintage Ports with unique bouquets which perfectly accompany poultry, cheeses and chocolate.
AgreementsRecipe Quail with grapes and foie gras
People : 4
Preparation :20 min
Cooking time :15 min
Ingredients :
- 8 quails
- 500 g large green grapes
- 20 cl Sauternes (approximately two glasses)
- 200 g raw duck foie gras
- 10 cl Armagnac
- 4 slices of bacon
- salt and pepper
Preparation :
- Wash the grapes and slice the duck foie gras.
- Stuff each quail with a piece of foie gras and two large grapes. Wrap each quail in a slice of bacon and truss each one with kitchen string.
- Heat the duck fat in a cooking pot, add the stuffed quails, and brown them on each side until they are a lovely golden colour. Cook covered for approximately 15 minutes.
- Heat the Sauternes in a saucepan, flambé it, and pour it into the cooking pot with the grapes and armagnac.
- Only simmer for 3 minutes to prevent the grapes from overcooking.
- Serve immediately.
