The preparation

• Preheat your oven to 210°C.
• Brown the chopped shallot in a little olive oil. Add the boletus mushrooms and let sweat for about 5 minutes.
• Sprinkle with cognac and flambé quickly.
• Rinse and dry the quails.
• Divide the foie gras into 4 portions and fill the quails. Finish off with the flambéed boletus mushrooms and make sure to set some aside for the presentation.
• Close the quails using a toothpick, salt, pepper and place in the oven for 30 min.
• Serve with sautéed potatoes and the rest of the mushrooms.
• Preheat your oven to 210°C.
• Brown the chopped shallot in a little olive oil. Add the boletus mushrooms and let sweat for about 5 minutes.
• Sprinkle with cognac and flambé quickly.
• Rinse and dry the quails.
• Divide the foie gras into 4 portions and fill the quails. Finish off with the flambéed boletus mushrooms and make sure to set some aside for the presentation.
• Close the quails using a toothpick, salt, pepper and place in the oven for 30 min.
• Serve with sautéed potatoes and the rest of the mushrooms.