Place quails so the inside is facing you. Stuff each quail using 1/4 of foie gras. Then close the quails so the foie gras is staying inside the bird during the cooking process. Model each quail covering the foie gras with the skin. Close the bottom using 1 wooden stick.

Then turn up side down and close in 3 different places using kitchen twine. Place first on the bottom of the quails and tie a knot on top. For the last one, place kitchen twine at the bottom next to the legs. Pass each side of kitchen twine in between the legs and make a knot.

Heat some cooking oil in a large saucepan on medium heat. Brown each side of the quails. Pour white wine, cover andcook for 20 minutes monitoring the amount of liquid. Serve.