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Ingredient Challenge Menu: Quail, Foie gras, Pomegranates... feedback/ideas please


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Ingredient Challenge Menu: Quail, Foie gras, Pomegranates... feedback/ideas please

melissaavila | Sep 1, 2012 04:00 PM

I’d love some feedback and/or ideas for planning this meal
It’s just for 2 people.

The challenge is to incorporate the following ingredients as much as possible into the meal:


- I found 2 places that carry quail in my area. One has only deboned quail breast, the other has only whole quails. I’m assuming I should go for the whole bird, no?
(Please don’t ask me to partially debone the whole bird. I can’t imagine that going very well. I’m just not quite there yet.)
- I already have the foie gras and I also have truffle oil handy. The foie gras needs to be used ASAP
- The person I am cooking for loves mushrooms.
- I’m already forking up $20 for the pistachio oil (see beet salad recipe), so if you can think of any other uses for it in this meal, that would be great.
-I’d love to use a poached quail egg for something in here. I’m thinking for a salad before the beet salad? Can I do that? (serve two courses of salad)


Some kind of green salad with lardon and a poached quail egg with vinaigrette dressing

Followed by:

Beet and Goat Cheese Salad with Pistachios

I was thinking something like this (mainly because I want to make good use of the foie gras and think it sounds like fun):

Quail Stuffed with Foie Gras
(I haven’t found a recipe, but this is the inspiration)

What spices and flavors go well with quail and foie gras?
I was thinking about would sear the foie gras stuffed quail in a pan first and then finish them off in the oven (basting with butter). I’m worried about overcooking them. I just gave one a try earlier today for lunch, and it seemed to work fine.

I bought some nice colorful carrots at farmers market today. Hoping to use them.
Bought some cremini mushrooms too.

I’m dying to give this recipe a try, but perhaps it is too rich after such a heavy main?:
Perhaps I could incorporate a pomegranate component into the glaze?
Brulee some pears and place them on the side or on top? (I have a torch and I’m always looking for an excuse to use it.)

I’d love to do a fun cocktail to start, just so I can incorporate one of the fruits. I was leaning towards pomegranates since I have two giant pomegranate trees in my backyard.
I haven’t a clue about the wine. (Think recent college grad budget.)

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