Skip to content

Foie gras stuffed Caille with sweet potato purée, petits pois concassés au truffe and thym jus

November 14, 2011

I went to the market and bought some “caille” which is french for quail.  It’s got a very distinguished taste which goes great together with foie gras. I also added some smoked bacon, onion, leek, garlic and fresh thyme into my stuffing.

As all these ingredients have quite rich flavours, I wanted to serve it with something sweet that didn’t over power it. Therefore the sweet potato purée and the crushed petit pois with fresh truffle went perfect with the caille, foie gras and the smoked bacon.

I saved the jus from the cooking tray and added a hint of balsamic crèma and let it reduce before I drizzled it over my dish. Voilà:

Advertisements
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: