Sauteed Quail Salad

As made by Challenger Kawasaki in the Quail Battle.

Sauteed Quail Salad


  • 4 escalopes of duck liver, 50 g each
  • 4 quails
  • 100g chestnuts
  • 100g gingko nuts
  • 500 g mâche
  • 1 dl chicken stock
  • 1 bunch chopped fresh chives
  • 200g mixed salad
  • 20 g butter
  • 2 tablespoons Balsamic vinegar
  • 3 tablespoons olive oil
  • 3 tablespoons peanut oil
  • 1 teaspoon mustard
  • Salt and pepper to taste


Vinaigrette –
Using a wire whisk, combine the mustard, Sherry wine vinegar, salt and pepper and slowly add the olive oil and the peanut oil.

Salad –
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 give it a light toss. Serve it onto plates, followed by the slices of duck foie gras next to the quail. Top with the sauce sprinkled with chives.

Recipe taken from


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