Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 1 pound wild mushrooms, cleaned, stemmed, and chopped

  3. 1/4 cup minced shallots

  4. 2 tablespoons minced garlic

  5. 1 cup port wine Salt and black pepper

  6. 1 deboned quail, carcass removed and skin in tact

Instructions Jump to Ingredients ↑

  1. In a large saute pan, heat the olive oil. When the oil is hot, add the mushrooms and saute for 6 minutes. Add the shallots and garlic and continue to saute for 4 minutes. Season with salt and pepper. Add the port wine and cook until almost all the liquid has cooked off, about 4 to 6 minutes. Remove the duxelle from the pan and cool completely. Season the entire quail with Essence. Stuff the quail with the duxelle and set aside. Yield : about 2 to 3 cups


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