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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:

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