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Dish of quail pithivier, mushroom duxelles, foie gras and Madeira sauce by chef Celia Stoeklin.

Quail pithivier, mushroom duxelles, foie gras and Madeira sauce

A luxuriously rich dish from chef Célia Stoecklin celebrating all that's great about French cooking.

21 March, 2023
Average: 4 (3 votes)

serves for


total time

1 HR 30 MIN


Mushroom duxelles
Button mushrooms
25g/0.9oz chopped
Chicken breasts
125g/4.4oz, deboned
Egg whites
Madeira sauce
4, bones and trimmings
1 sprig
Chicken stock
250g/9oz, reduced by 3/4
4, fresh whole
Savoy cabbage
Foie gras
4, pan-seared
Puff pastry
Egg yolks


Step 01

For the mushroom duxelles

Finely chop the mushrooms and heat a large non-stick pan over medium to medium-high heat. Add the butter and swirl to melt to avoid burning. Add the mushrooms and the shallots and season nicely. Cook until the mushrooms release their liquid and continue to cook until the liquid evaporates and the mushrooms appear dried. Then, add the cream, reduce a little and reserve in the fridge.

Step 02

For the chicken stuffing

Remove the skin, the nerves and the bones from the chicken breast, cut into small cubes and mix in a food processor with a pinch of salt. Add the egg white, and continue mixing, then add the cream gradually until you obtain a creamy texture. Season nicely. Sieve the mixture, and reserve in the fridge.

Step 03

For the Madeira sauce

Lift the quails’ breasts and set aside. Put the leftover bones in a large pot, and colour nicely. Then, add the shallots, the garlic and the butter and cook for 5 more minutes. Degrease and add the chicken stock and the thyme. Cook for 1 hour, then strain and reduce until the right consistency. As a final touch, add the reduced Madeira.

Step 04

For the pithivier

Blanch the savoy cabbage in boiling water and cool it down in ice water. Dice and cook the carrots.

Step 05

Pan-sear the foie gras slices and reserve.

Step 06

Slightly colour the quail breasts and set aside.

Step 07

Take a medium-sized bowl, and cling film the inside, taking care to have the film coming out of the bowl which will facilitate the unmoulding of the pithivier later. Place two cabbage leaves in the bowl to 'cover' the film, then spread a thin layer of chicken stuffing on it. Add a bit of duxelles on the bottom of the bowl, then the pan-seared foie gras, the quail's breast, the previously cooked carrot and finish with the duxelles again. Close with a thin layer of chicken stuffing and a leaf of savoy cabbage that you will have detailed with the shape of your bowl, and reserve in the fridge.

Step 08

Roll out the puff pastry to 3mm thickness and cut out two lowered pieces with a round cookie cutter: the first will serve as a base, the second, slightly larger, will serve to cover the pithivier. Place the bowl containing the pithivier by turning it over in the middle of the first layer, removing the cling film. Cover with the second layer, and glaze with the egg yolk.

Step 09

Place in the freezer for 15 minutes to firm up the dough, then make the decorations and bake the pithiviers on a baking sheet lined with baking paper for 15 minutes at 180°C/356°F.

Step 10

Cut the pithivier in two, add the sauce, and bon appétit!



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