Apricot and Laurentian Foie Gras-Stuffed Bobwhite Quail

Sophisticated dinner party material from Georges Laurier - roast quail stuffed with a delectable mix of foie gras, chicken and apricots
Apricot and Laurentian Foie Gras-Stuffed Bobwhite Quail
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 45 minutes
  • Effort: hard



  • 4 bobwhite quails, boned
  • 2 tbsp water
  • salt, and freshly ground black pepper

For the stuffing:

  • 250 g minced chicken
  • 55 g dried apricots, thinly chopped
  • 1 tbsp onions, finely chopped
  • 1 tbsp thyme, leaves only
  • 200 g Laurentian foie gras, cut into 4 equal pieces
  • salt, and freshly ground black pepper

Tips and Suggestions

Laurentian foie gras comes from geese reared in the Canadian Laurentian Mountains. European foie gras can be used as an alternative.

Bobwhite quail is an American variety of quail named after its calling note. You can use ordinary quail, but make sure they are as large as possible. You may need to use two quails per person.


1. Preheat the oven to 190°C/gas 5.

2. To make the stuffing, combine the chicken, apricots, onion and thyme, mixing thoroughly. Season with salt and pepper. Divide into four equal portions.

3. Season the inside of the quails. Place a piece of foie gras in the middle of the quail and add the chicken stuffing. Close the quail around the stuffing and wrap in cling wrap to form an oval ball. Tie the ends.

4. Pour the water into a small roasting pan and add the quails. Put in the oven and roast for 15-25 minutes until no longer pink. Remove the cling wrap and return to the oven to brown.

5. Serve.

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