Exceptionnellement, l'infolettre SAQ Inspire ne sera pas envoyée cette semaine. Tous les points, rabais et l'échange des points en succursale demeurent en vigueur. Learn more.

Online shopping is back. Inventories in store will return soon. Learn more.

Please note that technical problems are currently causing issues with in-store inventory updates.

Stuffed quails with blue cheese and red grape sauce
Stuffed quails with blue cheese and red grape sauce

Stuffed quails with blue cheese and red grape sauce

Preparation 15 minutes
Cooking time 35 to 40 minutes
Servings 4


  • 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


  1. Preheat the oven to 190°C (375°F).
  2. In a bowl, mix together the ground chicken, cream, cheese, chives, salt and pepper.
  3. Stir well until combined.
  4. Stuff the quails with the mixture and seal with toothpicks.
  5. Coat the quails with melted butter and season with salt and pepper.
  6. 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.
  7. In a saucepan, heat the sugar and vinegar over medium-high heat.
  8. Keep an eye on the boiling mixture, without stirring, until the syrup turns amber.
  9. Add the demi-glace and the port.
  10. Turn down the heat and reduce slowly until desired consistency.
  11. Adjust the seasoning.
  12. Add the grapes at the last minute.
  13. Top the quails with the sauce.
  14. Serve with mashed sweet potatoes and a vegetable of your choice.
Availability in stores