Foie Gras Truffled Deviled Quail Eggs
From Nicole Iizuka, POPSUGAR Food
Notes
Foie gras can be substituted with chicken liver pate or mushroom duxelle [1].
Ingredients
- 20 quail eggs
1 ounce foie gras
Salt and white pepper, to taste
2 tablespoons white truffle mayonnaise, like Empire mayonnaise [2]
1 1/2 teaspoons whole grain mustard
Cayenne pepper, for garnish
Directions
- Fill a small saucepan 2/3 of the way full with water, and bring to a boil. Gently add the quail eggs using a spoon, being careful not to overcrowd the pan. Boil for 3 to 4 minutes, depending on your preference of doneness.
- Meanwhile, fill a bowl with ice water. Remove the quail eggs with a slotted spoon, and place in the ice bath to cool. Once they're cooled, carefully peel the quail eggs and set aside.
- Place a small pan over medium-high heat. Generously salt and pepper the foie gras, and sear for no longer than 30 seconds on each side, just until the foie has released some fat and is slightly browned. Remove from the pan and place in a bowl. Let cool.
- Carefully cut each quail egg in half lengthwise, and remove the yolk. Place the yolks into a bowl, and add mayonnaise, mustard, 1/2 teaspoon salt, and 1/2 teaspoon white pepper. Use a fork to mix.
- Using an immersion blender or food processor, puree the foie gras until a paste is formed. Add it to the yolk mixture, and mix in until incorporated. Place filling into a piping bag, and pipe the mixture back into the empty wells of the eggs. Garnish with a sprinkle of cayenne pepper, and serve immediately.
Information
- Category
- Poultry, Appetizers
- Cuisine
- French
- Yield
- 10 servings
- Total Time
- 29 minutes, 59 seconds