Stuffed quails with blue cheese and red grape sauce

Name: Stuffed quails with blue cheese and red grape sauce
SKU: caille-farcie-fromage-bleu-sauce-raisins-rouges

Preparation 15 min

Cooking time 40 min

Servings 4

Ingredients

200 g (7 oz) extra-lean chicken, ground
45 ml (3 tbsp) 35% cooking cream
125 ml (1/2 cup) blue cheese, crumbled
15 ml (1 tbsp) chives, finely chopped
Salt and freshly ground black pepper
8 quails, partially deboned (ask your butcher)
30 ml (2 tbsp) melted butter
30 ml (2 tbsp) sugar
30 ml (2 tbsp) red wine vinegar
300 ml (1 1/4 cups) demi-glace or 600 ml (2 1/2 cups) veal stock, reduced to half
60 ml (1/4 cup) port
250 ml (1 cup) seedless red grapes, cut in half

Preheat the oven to 190°C (375°F).
In a bowl, mix together the ground chicken, cream, cheese, chives, salt and pepper.
Stir well until combined.
Stuff the quails with the mixture and seal with toothpicks.
Coat the quails with melted butter and season with salt and pepper.
Place in the oven and cook for 35 to 40 minutes or until the temperature reaches 75°C (165°F), and is held there for 15 seconds.
In a saucepan, heat the sugar and vinegar over medium-high heat.
Keep an eye on the boiling mixture, without stirring, until the syrup turns amber.
Add the demi-glace and the port.
Turn down the heat and reduce slowly until desired consistency.
Adjust the seasoning.
Add the grapes at the last minute.
Top the quails with the sauce.
Serve with mashed sweet potatoes and a vegetable of your choice.