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This stunning quail farcie recipe from Jun Tanaka requires a lot of work, but the results are stunning. A rich farce, or stuffing, is made of foie gras, lardo, Sauternes-soaked sultanas and a host of other tasty ingredients, then stuffed into the boned out quails. No professional kit is required for this dish, just time, patience and careful, classical cooking.
Roast quail farcie with lardo, foie gras and hazelnuts