Stuffed Quail

Small birds take on big flavours in this luxurious restaurant-style recipe for stuffed quails with truffle and ham from Ed Baines
By Ed Baines
Stuffed Quail
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes
  • Prep Time: 50 minutes
  • Effort: medium


For the quail

  • 4 boneless quail
  • 250 g shop-bought liver pâté, chopped
  • 75 g clarified dripping
  • 75 g pig's caul fat, soaked
  • 1 black truffle
  • 175 g ham, finely chopped

For the sauce

  • 75 g butter
  • 2 shallots, finely chopped
  • sprigs thyme
  • 50 ml madeira
  • 50 ml red wine
  • 800 ml reduced veal stock
  • cooked vegetables, to serve


1. Preheat the oven to 200C/gas 6. Stuff the quails with the pate and reshape. Baste the birds with melted dripping and roast for 15-20 minutes, spooning over the fat at regular intervals.

2. Cut the birds in half and wrap each piece in pork caul.

3. Sprinkle half of the quail with truffle shavings and the other half with ham. Return the birds to the oven, cover with greased parchment paper and continue to roast for another 10 minutes.

4. To make the Madeira sauce, melt the butter in a saucepan and fry the shallots for 3-4 minutes, until softened.

5. Add the thyme, Madeira and wine.

6. Cook until reduced by two thirds. Add the veal stock and cook until reduced and thickened. Stir in the butter.

7. Arrange the quails in a circle on a heated plate and serve with the sauce and vegetables.

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