st-art 2010

18 rue des Trois Châteaux
T : +33 (3) 89 41 19 11
F : +33 (3) 89 24 12 85


Monday to Saturday
9 - 12 h / 14 - 18 h
Sunday closed

Quail Salad and Sauteed Duck Foie Gras

Makes 4 servings
  • 4 quail
  • 4 escalopes of duck liver, 50 g each
  • 500 g mâche
  • 1 dl chicken stock
  • 1 bunch chopped fresh chives
  • 1 peeled tomato
  • 20 g butter
  • Vinaigrette
  • 2 cl Sherry wine vinegar
  • 3 cl olive oil
  • 3 cl peanut oil
  • 1 teaspoon mustard
  • Salt and pepper to taste
For the vinaigrette:
Using a wire whisk, combine the mustard, Sherry wine vinegar, salt and pepper and slowly add the olive oil and the peanut oil.

Clean and dry the salad.
Peel and core the tomato and cut into small cubes.
Cut the quail in two and eliminate all bones with a boning knife.
Cut the foie gras in 4 slices of 50 g each.

Salt and pepper the quail, melt the butter in a skillet and cook with the skin-side down for 2 minutes. Turn the quail over for 30 seconds, then transfer to a warm plate. Season and flour the slices of duck foie gras and sauté them in the same skillet used for the quail, one minute on each side. Transfer to a warm plate. Discard fat from the skillet and pour in the chicken stock; reduce to 4 cl.

Season the salad with the vinaigrette and serve it onto plates, followed by the slices of duck foie gras next to the quail. Top with the sauce sprinkled with chives and tomato.

Recipe from chef Michel Zinck, hôtel-restaurant Au Cheval Blanc, 11 rue principale Niedersteinbach


 Pinot Gris Terroir 2008

View Technical sheet