Quail Legs | The Sportsman’s Table

Quail and foi gras

Serves 1

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

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.