Quail with Foie Gras

Ingredients (Serves 4) :

• 4 quails
• 200 g of Foie Gras
• A bunch of Muscat black grapes
• 4 fresh figs
• 50 cl of dry white wine
• 60 g of butter
• A sprig of rosemary
• Salt and pepper
• Wooden skewers

Recipe :

• Slice the figs and deseed the grapes.
• Stuff the quails with Foie Gras and secure with a wooden skewer.
• Melt the butter in a casserole dish, add the quails, salt, pepper and rosemary.
• Pour over the white wine, cover and simmer over low heat for 30 min.
• Add the grapes and figs. Cook for another 10 minutes.
• Serve hot.