When it comes to French gastronomy, caille farcie (stuffed quail) is a dish that perfectly represents the elegance and refinement of the cuisine. Quail, known for its delicate, slightly gamey flavor, has long been cherished in French kitchens. Its small size makes it ideal for serving as an individual portion, while its tender meat pairs beautifully with a variety of rich stuffings.

Traditionally, quail can be stuffed with foie gras, mushrooms, chestnuts, or even fruits like grapes or figs, depending on the season. Served with a red wine or Madeira sauce, it becomes a gourmet centerpiece for festive dinners and special occasions.

Ingredients

For 4 servings:

Main Components

4 quails, cleaned and ready to cook

2 tbsp butter

1 tbsp olive oil

Salt and freshly ground black pepper

For the Stuffing

150 g chicken liver (or duck liver, optional foie gras for luxury)

100 g pork sausage meat

100 g mushrooms, finely chopped

1 shallot, finely chopped

1 clove garlic, minced

50 g breadcrumbs

2 tbsp fresh parsley, chopped

1 tbsp cognac or Armagnac

1 egg (lightly beaten, to bind)

For the Sauce

200 ml red wine

100 ml veal or chicken stock

1 shallot, finely chopped

1 tsp Dijon mustard

1 tbsp butter (for finishing)

Step-by-Step Preparation

1. Preparing the Stuffing

In a skillet, melt a little butter and sauté shallot, garlic, and mushrooms until golden.

Add chicken liver and cook until just pink inside, then deglaze with cognac.

Chop the mixture finely (or pulse briefly in a food processor).

Mix with sausage meat, breadcrumbs, parsley, and egg until well combined.

Season with salt and pepper.

2. Stuffing the Quail

Preheat oven to 180°C (350°F).

Season the inside of each quail with salt and pepper.

Gently stuff each bird with the prepared filling.

Tie the legs together with kitchen string to keep the stuffing inside.

3. Roasting the Quail

Heat butter and olive oil in an ovenproof pan.

Sear the quails on all sides until golden brown.

Transfer to the oven and roast for 20–25 minutes, basting occasionally.

Remove and let rest for 5 minutes before serving.

4. Preparing the Sauce

In the same pan, add shallots and cook until softened.

Deglaze with red wine, scraping the fond (caramelized bits).

Add stock and simmer until reduced by half.

Whisk in mustard and a knob of butter for a glossy finish.

Serving Suggestions

Serve Caille farcie with seasonal sides such as roasted root vegetables, creamy mashed potatoes, or wild rice pilaf.

A garnish of sautéed grapes or chestnuts gives a festive touch.

Pair with a red Burgundy (Pinot Noir) or a Côtes du Rhône for the perfect wine match.

Chef’s Tips

Variation: Instead of sausage meat, try a stuffing of chestnuts and foie gras for a holiday-style version.

Moisture: Quail is lean, so basting with butter during roasting is key to keep it juicy.

Presentation: Serving each guest their own stuffed bird makes for an elegant restaurant-style plating.

A Taste of French Tradition

Caille farcie is a dish that elevates the humble quail into a gourmet star. Whether served at a festive Christmas dinner, a wedding feast, or an intimate fine-dining experience at home, it brings the artistry of French cuisine to the table. With its combination of tender meat, rich stuffing, and aromatic sauce, it is truly a dish to savor.