CRUZ Vintages

CRUZ Vintages are vintage Ports with unique bouquets which perfectly accompany poultry, cheeses and chocolate.

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Recipe Quail with grapes and foie gras

People : 4 Preparation :20 min Cooking time :15 min

Ingredients :

  • 8 quails
  • 500 g large green grapes
  • 20 cl Sauternes (approximately two glasses)
  • 200 g raw duck foie gras
  • 10 cl Armagnac
  • 4 slices of bacon
  • salt and pepper

Preparation :

  • Wash the grapes and slice the duck foie gras.
  • Stuff each quail with a piece of foie gras and two large grapes. Wrap each quail in a slice of bacon and truss each one with kitchen string.
  • Heat the duck fat in a cooking pot, add the stuffed quails, and brown them on each side until they are a lovely golden colour. Cook covered for approximately 15 minutes.
  • Heat the Sauternes in a saucepan, flambé it, and pour it into the cooking pot with the grapes and armagnac.
  • Only simmer for 3 minutes to prevent the grapes from overcooking.
  • Serve immediately.

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