Serves 2
Whole Spatchcock Quail
QTY 2
Salt and Pepper, to taste
WF Foie Gras
QTY 1
Pomegranate juice
QTY 1/4 cup
Pomegranate seeds
QTY 2 Tbsp.
Honey
QTY 1 Tbs.
Truffle Demi-Glace
QTY 1/4 cup
Fresh Green Beans, trimmed and steamed
QTY 5 oz.
Walnuts, toasted
QTY 3 Tbs.
Place a large sauté pan over medium high heat. Add foie gras slices and sauté for a few minutes on each side. Season with salt and pepper to taste.
Drain foie gras on a paper towel and remove some the oil from the pan.
Season Quail with salt and pepper to taste and add quail, skin side down. Cook for 7-8 minutes or until skin is nice and golden. Flip on the other side and cook for 4-5 minutes on the skinless side.
Remove quail from pan and add pomegranate juice to the pan using a whisk to scrape the bottom. Add honey and Demi-glace to pan and continue mixing with a whisk. Add salt and pepper to taste. Simmer until sauce slightly covers the back of a spoon.
Green Beans: Steam green beans over steaming water with some salt. Toss with walnut oil, toasted walnuts and season with salt and pepper.
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