About this recipe:This is a luxurious meal that will knock the socks off any dinner guest. Pan-fried quail legs are served with mashed celeriac and a foie gras cream.
1/2 celeriac, cut into 2cm cubes
1 onion, finely chopped
1 teaspoon caster sugar
1 teaspoon gingerbread spice mix
100g foie gras
2 teaspoons butter, divided
300ml creme fraiche
8 quail legs
salt and pepper to taste
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Method Prep:15min › Cook:30min › Ready in:45min
Melt 1/2 the butter in a frying pan over low heat. Add celeriac to saucepan and cook for 5 minutes or until tender. Cover and braise for 30 minutes.
Remove from heat. Coarsely mash the celeriac with a fork. Season with salt and pepper and set aside.
Add the creme fraiche to the saucepan and cook it over medium heat. Add the foie gras and spices. Cook until the foie gras has melted and set aside.
Heat the remaining butter in a clean frying pan over medium heat. Cook the quail legs in the pan for 1 minute per side. Season with salt and pepper. Serve immediately with mashed celeriac and foie gras cream.
Gingerbread spice mix
Can be made by combining 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg and 1/2 teaspoon ground cloves.