Two roasted quails flambé with Armagnac, delicately simmered in a delicious sauce with foie gras and grapes: a refined recipe for an elegant dinner.
Serve : 2 pers.
Ingredients : 2 whole quails, Armagnac, salt, spices. Sauce : duck stock, Muscatel, duck foie gras, grapes 6%, Sherry vinegar, modified starch, single cream, shallot, sugar, maize flour, wheat flour, duck fat, salt, Armagnac, white roux, pepper.
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