Recipe: foie gras with black truffle

Preparation: Ask your poultry supplier to detach the thighs from 2 quails, to debone the breasts while avoiding separating them and to remove the skin

1 Salt and pepper 2 cubes of raw foie gras.
Lay each quail breast on plastic wrap, salt and pepper them. Place 1 cube of foie gras in the center and wrap it with the breast by folding the film towards the center and twisting it on itself to enclose the preparation well and give it a pouch shape. Reserve in the refrigerator for a minimum of 15 minutes.

2 Bring 1/2.1 qt (2 liter) of whole milk to a boil in a saucepan, salt, pepper, add 1 pinch of Cayenne pepper. Pour 3.5 oz (100 g) of polenta in a thin stream into the hot milk, stir vigorously with a whisk, and let boil. When the polenta comes to a boil, count 5 minutes of cooking, dry it out like choux pastry by mixing it well with a wooden spatula. Then reserve it at room temperature and let it cool.

3 Preheat the oven to 390°F (200°C).

4 Butter 2 ramekins and line them to start with grated parmesan then with a layer of polenta about 1 small cm thick. Remove the plastic wrap around the stuffed quails, then delicately place them in the ramekins, and cover them entirely with the remaining polenta. Smooth the surface with a spatula and clean the edges well.
Cook in a water bath for 20 minutes

5 Salt and pepper the 4 quail thighs. Heat a drizzle of olive oil with a piece of butter in a pan, cook the quail thighs starting with the meat side, let them brown for 5 minutes on low heat. Then reserve them on a rack.