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Stuffed quail with foie gras by Chef Franck Page.

Stuffed quail with foie gras by Chef Franck Page.

Phoenicia Hotel Beirut appoints new Executive Chef Franck Page
The InterContinental Phoenicia Hotel Beirut has the pleasure of announcing Franck Page as its new Executive Chef. Franck joins the Phoenicia with more than 20 years of experience in hospitality and fine dining across Europe, the Middle East and Asia. His appointment marks a return to Phoenicia Hotel, where he initially took up a position just a few years after beginning his career in France at Traiteur Pauvert. Since then he has broadened his international experience, working with Fauchon Paris in China and Fairmont in Switzerland, before returning to Beirut to Le Bristol, where, as Executive Chef, he was engaged in the development of many apprentice chefs. During his career Franck has enjoyed a proven track record of success, having been twice finalist of the Meilleur Ouvrier de France in 1996 and 2000. He takes up his position at Phoenicia Hotel on August 1, 2017.

 

STUFFED QUAIL WITH FOIE GRAS

 

BY CHEF FRANCK PAGE

Serves 4 | Prep/cooking 1 hr 10 mins

INGREDIENTS

  • 4 pc boneless quail
  • 160g minced chicken breast
  • 50g chicken liver
  • 60g sliced shallots
  • 100g sliced fresh mushrooms
  • 80g duck foie gras half cooked
  • 80 pc fresh spinach
  • 1 egg
  • 180ml cream
  • 30g butter
  • 80ml port wine
  • Salt to taste
  • 5 spices to taste
  • Crushed pepper to taste
  • 30g or 1 pc French black truffle

 

  • 250ml reduced veal gravy sauce
  • 60g shallots
  • Fresh thyme to taste
  • 1 pc garlic cloves
  • 100 ml olive oil
  • 120g butter
  • 300g cooked beetroot
  • 30g butter
  • 100g honey
  • 50ml chicken stock
  • 3g star anise
  • Salt to taste
  • White pepper powder to taste
  • Beetroot purée
  • Thyme gravy sauce

 

PREPARATION

1. Season the quail, chicken liver and chicken breast.

2. Melt butter in frying pan. Add in the shallots, mushroom and chicken liver; fry them gently.

3. Once cooked, flambé it with Port wine then leave until cooled down.

4. Prepare stuffing for quail: chop the chicken liver, shallots, mushrooms and chicken breast. Place ingredients in a food processor. Add in seasoning, eggs and cream and pulse until it has a smooth texture. Put stuffing inside quail; add foie gras. Close and shape the quail in buttered aluminum foil.

5. Bake at 160°C for 20 to 25 minutes, then reserve.

6. Place the shallots and the garlic clove in a sauce pan. Cook until a golden brown color. Pour in veal juice and let it rest. Add thyme and allow to infuse the sauce. Strain sauce, butter and season with salt and pepper.

7. Cut cooked beetroot into cubes. Sauté with butter, honey and star anise. Put into food processor with butter to obtain a smooth purée. Season with salt and white pepper.

8. Cook vegetables in salted water and cool them in ice.

9. Upon serving, gently heat vegetable with butter and bay leaf and season with salt and pepper.