Cailles aux Raisins
Two roasted quails flambé with Armagnac, delicately simmered in a delicious sauce with foie gras and grapes: a refined recipe for an elegant dinner.
Reheat in a traditional oven and serve with white rice or semolina.
Ingredients: Filling : 2 whole quails, Armagnac, salt, spices.
Sauce : duck stock, Muscat, bloc of duck foie gras, raisins 6%, Xérès vinegar, modified starch, single cream, shallot, sugar, cornflour, wheatmeal flour, duck fat, salt, Armagnac, white roux (celery), pepper.
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