Cailles au raisin et au foie gras

Hello everybody, it is Jim, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Cailles au raisin et au foie gras. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Cailles au raisin et au foie gras is one of the most popular of current trending meals in the world. It's appreciated by millions every day. It is easy, it's quick, it tastes yummy. They're fine and they look wonderful. Cailles au raisin et au foie gras is something which I've loved my whole life.

Many things affect the quality of taste from Cailles au raisin et au foie gras, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cailles au raisin et au foie gras delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cailles au raisin et au foie gras is 2 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must prepare a few components. You can cook Cailles au raisin et au foie gras using 8 ingredients and 4 steps. Here is how you cook that.

Ingredients and spices that need to be Prepare to make Cailles au raisin et au foie gras:

1. 2 cailles
2. 1 petite grappe de raisin blanc
3. 1 petite grappe de raisin noir
4. 100 g foie gras frais
5. 1/4 de litre de fond de volaille
6. 50 g beurre
7. 30 g porto
8. 50 g foie gras cuit

Instructions to make to make Cailles au raisin et au foie gras

1. Vider les cailles et retirer les os de l'intérieur. Veiller à ne pas percer la peau et à conserver les os des cuisses.
   Égrener les grappes de raisins; couper en deux et épépiner chacun des grains.
2. Dans une poêle,faire dorer les grains de raisins.
   Au terme de la cuisson, y ajouter 3 ou 4 tranches de foie gras frais afin de les faire dorer sur les deux faces.
   Farcir les cailles avec une tranche de foie gras poêlée et quelques grains de raisins dorés. Fermer l'orifice de chacune des cailles avec une pique en bois (genre cure-dent) et ficeler. Assaisonner.
3. Saisir les cailles au beurre dans une poêle bien chaude.
   Les faire dorer sur toutes les faces.
   Les débarrasser sur une plaque à rôtir allant au four et les cuire 8 minutes à four très chaud (200-220°C).
   Pendant ce temps, pincer les sucs de la poêle. Dégraisser.
4. Déglacer au Porto et mouiller avec le fond de volaille chaud. Réduire 3 minutes et monter la sauce avec une noix de beurre.
   Au terme de la cuisson des cailles......retirer la ficelle......et les servir coupées en deux avec les raisins chauds, une tranche de foie gras frais poêlé et une tranche de foie gras cuit. Napper de sauce.
   Les pommes duchesses accompagnent très bien cette recette.

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