Quail Stuffed with Foie Gras and Quince Paste with Manzanilla Glaze
Four farm quail cradle an intimate heart of foie gras mi-cuit and quince paste, where velvety richness and citrusy sweetness melt together with every bite. A Manzanilla glaze coats them in the oven, building a lacquered, shining skin that plays beautifully against the dark, juicy meat. An autumn dish that smells of woodland, wine cellar, and long Sunday tables.
Step by step preparation
Remove the quail from the fridge 20 minutes before cooking to bring them to room temperature. In a small bowl, combine the foie gras and quince paste cubes with a pinch of salt and pepper; the sweet-rich contrast is the soul of this stuffing.
Using your fingers, create a wide cavity inside each quail. Fill with the foie and quince mixture without packing it too tightly, then seal the opening with a toothpick or truss the legs with kitchen twine to help the birds hold their shape during roasting.
Preheat the oven to 200 °C (400 °F), conventional heat. In an oven-safe pan, heat the olive oil over high heat until lightly smoking. Sear the quail on all sides, breast-side first, for 2-3 minutes total until evenly golden; this step locks in the juices and colours the skin.
Add the thyme and pour the Manzanilla directly over the birds; the alcohol will deglaze the caramelised bits on the pan. Let it reduce for 1 minute over high heat, then pour in the hot stock.
Transfer the pan to the oven and roast for 12-14 minutes. At the 7-minute mark, baste the quail with the pan juices to build the glaze. The internal temperature at the thigh should reach 68 °C (155 °F); the meat should yield gently when pressed, without feeling dry.
Remove the quail and rest them for 5 minutes on a wire rack, loosely tented with foil, so the juices redistribute. Meanwhile, reduce the cooking juices over high heat until slightly thickened, then remove from the heat and mount the sauce by whisking in the cold butter cubes in circular motions until silky and glossy. Serve the quail whole over the sauce, garnished with a fresh thyme sprig.