Quail and Foie Gras with Roasted Fruits

A wonderfully indulgent and innovative dinner party dish from Danny Boome, complementing roast quail and seared foie gras with wine roasted orchard fruit
By Danny Boome
Quail and Foie Gras with Roasted Fruits
  • Rating:
  • Serves: 6
  • Cook Time: 30 minutes
  • Prep Time: 40 minutes
  • Effort: medium



  • 6 boned quails, halved
  • 2 tbsp olive oil
  • 6 slices of fresh foie gras
  • 3 tbsp ice wine
  • salt, and freshly ground black pepper
  • 1/2 tsp thyme, finely chopped

For the roasted fruits:

  • 2 pears, peeled and cut into 2.5cm cubes
  • 2 apples
  • 12 ripe Italian plums, halved and pitted
  • 60 g butter, melted
  • 4 tbsp sugar
  • 4 sprig thyme, finely chopped

Tips and Suggestions

Canadian ice wine is very fruity, very sweet and with good acidity. If you can't find it easily, substitute Beerenauslese from Germany or a New World late harvest Riesling.


1. Preheat the oven to 180°C/gas 4.

2. The fruit roasts for a while longer than the quail, so for convenience begin this first. Toss the fruit, melted butter and sugar together in a mixing bowl, transfer to a roasting pan and bake for 30 minutes, or until the fruit is tender.

3. Place a large ovenproof skillet or heavy frying pan over medium high heat. Add the oil, then the quail, skin-side down.

4. Cook the quail until the skin is crisp. 15 minutes before serving, transfer the quail to the oven and roast until tender (check after 10 minutes).

5. Place a second heavy frying pan over high heat. Once the pan is hot, place the slices of foie gras in the pan in a single layer and sear quickly for no longer than a minute. If an excessive amount of fat runs off, decant this into another container.

6. Flip over the foie gras and cook over high heat for a further minute or two, until nicely browned.

7. Remove the cooked foie gras from the pan and set aside. Deglaze the pan over high heat with the wine, then season the juices and add the thyme.

8. To finish the fruit, add wine to the pan and toss the fruit with the thyme.

9. To serve, divide the fruit between four plates. Arrange two quail halves and one piece of foie gras on top of the fruit. Drizzle with the pan juices.

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