Roast Quail Stuffed with Foie Gras

Roast Quail Stuffed with Foie Gras

4 quail, boned
Salt and pepper
Pate de foie gras (enough to stuff quail, about 2 ounces each) 4 pieces of bacon
3 tablespoons unsalted butter
1/3 cup minced shallot
1/4 cup Armagnac
1 1/2 cups veal or chicken stock
2 to 3 teaspoons arrowroot dissolved in water
Fresh chervil for garnish
Preheat oven to 350F. Season quail, stuff with foie gras and wrap with bacon. In oven proof saute pan heat 2 tablespoons of the butter over moderate heat until hot. Add quail and cook until golden on all sides. Transfer to oven and roast 15 minutes. Transfer quail to a serving dish.Discard all but 2 tablespoons fat from pan. Add shallot and cook, stirring, 1 minute. Deglaze pan with Armagnac, scraping up brown bits clinging to bottom of pan. Add veal stock and reduce to 1 cup. Add enough arrowroot to lightly thicken sauce. Whisk in remaining butter. Pour juices from platter containing quail into sauce andstir to combine. Coat quail with sauce and garnish with chervil.