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In this audio segment, we take you behind the scene of The Hotel Windsor, one of the most respectable places in Melbourne. French chef of The Hotel Windsor restaurant, Jérôme Trémoulet, shares with us his passion for modern, creative and flavourous food. He tells us about his history as a chef, and explains how to prepare deboned roast quail stuffed with foie gras, one of his specialties.






Skill level

Average: 3.5 (13 votes)


  • 4 quails, deboned, wing and thigh bone on
  • 260 g quail stuffing
  • 800 g duck fat
  • 360 g potatoes
  • 4 g (1 medium sprig) rosemary, washed
  • 6 g garlic, peeled, crushed
  • 5 g continental parsley, washed, chopped
  • 60 g unsalted butter
  • salt and pepper, to taste

Quail stuffing

  • 180 g frozen porcini mushrooms
  • 20 ml extra virgin olive oil
  • salt and pepper, to taste
  • 180 g chicken breast, skin off, diced
  • 90 g quail meat, skin off, diced (roughly from one bird)
  • 3 g nitrite salt
  • 85 ml double cream
  • eggs (1 whole egg and 1 yolk)
  • 45 g foie gras, diced

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time overnight

The quail should be stuffed a day in advance.

To make the quail stuffing, blanch the mushrooms in water and then dice them (they should weigh 180 g once blanched).

Heat the oil in a pan and sauté the mushrooms until they turn golden brown in colour. Season and set aside to cool down.

Mix the chicken and quail together. Dilute the nitrite salt and add to the chicken and quail. Mix thoroughly and leave in the fridge overnight.

Transfer the chicken and quail mix into a bowl and add in the mushrooms. Whisk the double cream and eggs together and mix it into the stuffing.

Lastly, fold in the foie gras, taking care to leave them as chunky as possible.

Fill the quail with the quail stuffing.

Sous-vide the stuffed quail with 60 g of duck fat at pressure 6.

Cook the bags in water at 85°C for 45 minutes. Set aside for 20 minutes and then refresh in ice water.

Cook the potatoes in water with the rosemary, garlic and salt, until they are almost cooked. Blanch them in ice and once cool, cut them in half.

Heat the duck fat in a pan and add the potatoes, until they colour. Toss the potatoes in the parsley and melted butter, and season adequately.

Seal the quail in a pan with a little bit of duck fat and together with the potatoes, cook in the oven at 185°C for 8 minutes.