Quail and foi gras

Serves 1

Ingredients

• 4 confit quail legs 
• 2 Oz foi gras 
• 2 oz bacon jam 
• 2oz potatoes diced
• 2 oz butternut squash diced
• 1 oz butternut puree 

Procedure:

In med high sauté pan add oil add foi gras and sear each side for 1 min then set aside. Add potatoes and squash stir and cook for 5 mins add bacon jam stir and cook for 1 min.  Put butternut purée on plate, then foi gras, place quail legs on top then squash and potatoes around.