Quail with grapes and foie gras

To enjoy with CRUZ Vintage

Preparation

Rinse the grapes and slice the foie gras.
Stuff each quail with a piece of foie gras and 2 large grapes. Wrap each quail in a rasher of bacon and truss with kitchen string.
In a cooking pot, heat the duck fat and add the stuffed quails, searing them on all sides until they are a lovely golden colour. Cover and cook for approximately 15 mins.
In a small saucepan, heat the Sauternes, flambé it and then pour into the cooking pot with the grapes and Armagnac.
Simmer for no more than 3 mins. to prevent the grapes from overcooking.
Serve immediately.

Ingredients