Quail stuffed with truffle and smoked bacon

Rosario Guarneri serves quail with smooth sweet potato mash, simmered red cabbage and a rich port sauce
Quail stuffed with truffle and smoked bacon
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 45 minutes plus 1 hour resting for the stuffing
  • Effort: easy


For the stuffing

  • 200 g minced pork
  • 10 g shavings truffles
  • 2 cloves garlic
  • 1 shallot, chopped
  • 1 tbsp chopped flat leaf parsley
  • 50 g breadcrumbs
  • 2 eggs
  • 50 ml cognac

For the mash

  • 500 g sweet potatoes, chopped into chunks
  • 100 ml milk
  • 50 g butter

For the cabbage

  • 100 g butter
  • 1 red cabbage, finely sliced
  • 1 onion, chopped
  • 50 ml maple syrup
  • 100 ml raspberry vinegar
  • few piecessmoked bacon, to taste

For the sauce

  • 1 shallot, chopped
  • 1 tbsp butter
  • 100 ml port
  • 1 litre quail or chicken stock
  • 1/2 tsp cornflour

For the quails

  • 8 slices smoked bacon
  • 4 quail, boneless

To serve

  • 4 thin slices dried apples
  • 4 sprigs thyme


1. For the stuffing: mix all the stuffing ingredients together, cover and transfer to the fridge for one hour.

2. Preheat the oven to 180C/gas 4.

3. For the mash: add the potatoes to an ovenproof pan of boiling salted water and simmer until tender. Drain the potatoes and transfer to the oven for about 5-10 minutes, or until all the excess moisture has dried out.

4. Mash the potatoes until smooth, taking care as the pan will be hot, add the milk and butter to the pan and place over a low heat stirring until the milk and butter is absorbed. Season with salt and pepper, to taste, and keep warm.

5. For the cabbage: heat the butter in a large pan over a medium heat and tip in the cabbage and onion.

6. After 5-10 minutes, add the maple syrup. Simmer for a further 5 minutes, then add the raspberry vinegar.

7. Simmer the cabbage for at least 30 minutes. Add salt and freshly ground black pepper, to taste. While the cabbage is simmering, make the sauce.

8. For the sauce: fry the shallots in the butter in a pan over a low heat until the shallots have softened, but not browned. Pour in the port and simmer until the volume of liquid has reduced by at least half. Pour in the quail (or chicken) stock and simmer until the liquid has reduced further.

9. Mix the cornflour with a little water in a small cup. Add a little of the cornflour to the sauce and whisk in until it has reached a sauce consistency. If necessary add a little more cornflour and whisk again. Pass through a fine metal sieve into a clean pan and discard the shallots. Keep the sauce warm.

10. To finish the cabbage: put four chefs rings on a baking tray, fill them with the cooked cabbage and top with the bacon pieces. Cover with kitchen foil and roast in the oven for 10 minutes. Keep warm.

11. For the quails: stuff the quail with the reserved stuffing and place two slices of the smoked bacon inside each quail. Wrap each quail with kitchen string to secure and place the quails on a roasting tray.

12. Roast the quail for at least 15 minutes, until cooked all the way through the juices should run clear when the thickest part of the meat is pricked with a skewer. Allow the quail to rest, covered, in a warm place, for at least 5 minutes.

13. Serve the stuffed quail at once, with the cabbage and mash alongside and the sauce poured over. Arrange a piece of dried apple and one thyme sprig on top of the mash on each plate.

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