Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Sep 1, 2012 04:00 PM

Ingredient Challenge Menu: Quail, Foie gras, Pomegranates... feedback/ideas please

I’d love some feedback and/or ideas for planning this meal
It’s just for 2 people.

The challenge is to incorporate the following ingredients as much as possible into the meal:


- I found 2 places that carry quail in my area. One has only deboned quail breast, the other has only whole quails. I’m assuming I should go for the whole bird, no?
(Please don’t ask me to partially debone the whole bird. I can’t imagine that going very well. I’m just not quite there yet.)
- I already have the foie gras and I also have truffle oil handy. The foie gras needs to be used ASAP
- The person I am cooking for loves mushrooms.
- I’m already forking up $20 for the pistachio oil (see beet salad recipe), so if you can think of any other uses for it in this meal, that would be great.
-I’d love to use a poached quail egg for something in here. I’m thinking for a salad before the beet salad? Can I do that? (serve two courses of salad)


Some kind of green salad with lardon and a poached quail egg with vinaigrette dressing

Followed by:

Beet and Goat Cheese Salad with Pistachios

I was thinking something like this (mainly because I want to make good use of the foie gras and think it sounds like fun):

Quail Stuffed with Foie Gras
(I haven’t found a recipe, but this is the inspiration


What spices and flavors go well with quail and foie gras?
I was thinking about would sear the foie gras stuffed quail in a pan first and then finish them off in the oven (basting with butter). I’m worried about overcooking them. I just gave one a try earlier today for lunch, and it seemed to work fine.

I bought some nice colorful carrots at farmers market today. Hoping to use them.
Bought some cremini mushrooms too.

I’m dying to give this recipe a try, but perhaps it is too rich after such a heavy main?:
Perhaps I could incorporate a pomegranate component into the glaze?
Brulee some pears and place them on the side or on top? (I have a torch and I’m always looking for an excuse to use it.


I’d love to do a fun cocktail to start, just so I can incorporate one of the fruits. I was leaning towards pomegranates since I have two giant pomegranate trees in my backyard.
I haven’t a clue about the wine. (Think recent college grad budget.)

  1. Click to Upload a photo (10 MB limit)
  1. Deviled quail eggs
    Beet & goat cheese salad
    Roast butterflied quail stuffed with foie gras, on a bed of wild rice pilaf w pears & creminis
    Braised or roasted carrots w pistachio garnish (drizzle with your oil)
    pomegranate bellinis

    Not to good at coming up with desserts (not a baker!) but you can make an easy pomegranate sorbet or granita if you don't have an ice cream maker, that would be refreshing, light and not too sweet.

    1. The best quail I've every had in my life was smoked then finished with a demi glace until it was a sticky glaze on the skin of the quail. You could add some pomegranate juice or syrup (grenadine syrup) to the demi glace before finishing with it.