Directions

1. 1. Preheat oven to 350 degrees F.
2. 2. Sprinkle the quail with salt and pepper. Stuff each one with two ounces of the foie gras. Wrap with a slice of bacon and reserve.
3. 3. Melt two tablespoons of the butter in a skillet over medium heat. Add the quail and cook until browned on all sides.
4. 4. Transfer to a roasting pan and cook in the oven for 15 minutes. Remove from oven, place the birds on a platter and reserve.
5. 5. To the skillet used earlier, add two tablespoons of the fat from the roasting pan. Place over medium high heat. Add the shallots and cook, stirring, for one minute.
6. 6. Deglaze the pan with the brandy, scraping up brown bits clinging to bottom of pan. Add the chicken stock and cook until reduced to one cup.
7. 7. Add cornstarch slurry until sauce reaches the desired thickness. Whisk in one tablespoon butter; stir until melted and all is combined.
8. 8. Transfer the quail to individual serving plates and pour the juices left on the platter into the sauce and stir to combine.
9. 9. Coat quail with sauce and serve.