Quail with foie gras: a festive dish you don’t want to miss!

You’ve been looking for a festive dish with character, and your heart’s set on quail stuffed with foie gras! Good choice: quail is a meat with character, which when cooked with a noble food like foie gras, is bound to seduce your guests. Quail flesh is very tasty and is enhanced by foie gras, which adds finesse and richness at the same time. The aim is to make a fine foie gras stuffing: foie gras, sliced bread, egg, garlic, cognac, shallots, mushrooms… which will be used to stuff the quails. The fatty side of the liver will make the meat more tender, and impregnate it with all the delicious aromas of the stuffing. For even more gourmet pleasure, you can top the quails with a slice of smoked bacon – a guaranteed success!

But that’s not all: to take the pleasure to the end, you now need to choose a wine worthy of your recipe!

Which wine goes best with foie gras-stuffed quail?

Quail is considered a red meat, so red wines are naturally associated with it. You can choose them with character and why not a little spice: they’ll be a perfect match for the strength of the quail without masking the delicate flavors of the stuffing.

Quail and Burgundy wine

A Chambolle-Musigny will match the quail as a true gourmet wine. Its color is often brilliant with ruby highlights. The nose is typical of a Pinot Noir wine: red fruits and violets. After a few years in the cellar, Chambolle-Musigny develops aromas of undergrowth, spices and ripe fruit such as prunes. The palate is complex, rich and structured. Although fleshy, wines from this appellation never lack finesse.

Quail and Southwestern wine

A south-western wine such as Madiran goes very well with foie gras quail. Madiran’s dark color is a harbinger of the wine’s power. The nose evokes red and black fruits, as well as spices. On the palate, Madiran wines are supple and the tannins mellow when they have had time to evolve in the cellar. Notes of ripe black fruit and spices can be detected.

Quail and Bordeaux wine

As for Bordeaux wines, opt for a Margaux. This wine has an intense garnet-red color, with elegant aromas of red fruits such as cherry. Margaux also evokes spices such as cinnamon and cloves, as well as notes of roasting and undergrowth. On the palate, Margaux wines are full-bodied, harmonious and often very long-lasting. These are wines for laying down, which will gain in roundness and smoothness over time. An ideal wine to accompany quail with foie gras.