Quail stuffed with duck foie gras roasted with blueberries; risotto with oyster mushrooms

Recipe

Method:

• For this recipe, choose a casserole that can be used on both the cooker and in the oven.
• Prepare the vegetables and chop them roughly.
• Brown the quails in the casserole on the cooker in the butter and oil until they are golden, then remove from the pan.
• Replace the quails with vegetables, blueberries and sugar. Cook for 2-3 minutes.
• Place the quails in the oven on the vegetables, deglaze with the wine and crème de cassis. Cook for 1 minute and moisten with the chicken stock.
• Cook for about 45 minutes at 180°C
• Meanwhile, make the risotto
• Prepare the shallot.
• Clean the oyster mushrooms by rubbing them gently with a damp cloth, and slice them finely.
• Gently cook the rice, shallot and mushrooms in the olive oil until lightly browned.
• Moisten with half the stock and simmer gently without a lid. Add the stock gradually until the rice is soft.
• Add the cream, cover and keep hot for 30 minutes.

To serve:

• Filter the quail cooking juice, add the cream and thicken with cornflour.
• Finish the risotto by adding the Parmesan.
• Serve very hot