By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
98 cal · 27 min
Chopped Quail Livers
Recipe GLPRa780e1d52c2107
A classic Jewish delicacy featuring tender quail livers combined with crispy bacon, sweet pear, and aromatic shallots, finished with a touch of maple syrup and whisky cream sauce. This elegant dish is both rich and refined, perfect as a sophisticated main course.
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Ingredients
½ pound quail livers
2 pieces bacon strips
1 tablespoon shallot, finely chopped
¼ cup pear, finely chopped
2 tablespoons heavy cream
1 teaspoon maple syrup
1 teaspoon rye whisky
to taste salt
to taste black pepper
Directions
Cook the bacon strips in a large skillet over medium-high heat until crispy, about 5 minutes. Transfer to a paper towel to drain, then chop coarsely when cool enough to handle.
In the same skillet with the bacon fat remaining, add the chopped shallot and cook over medium heat for 2 minutes until softened and fragrant.
Increase heat to medium-high and add the quail livers to the skillet. Cook, stirring frequently, for 6–8 minutes until the livers are cooked through and reach an internal temperature of 160°F. Break them into smaller pieces as they cook.
Stir in the chopped pear and cooked bacon pieces. Cook for 1 minute to warm through.
Remove from heat and stir in the heavy cream, maple syrup, and rye whisky until fully combined.
Season to taste with salt and black pepper. Serve warm as a main course.
Comments
Quail livers are a specialty ingredient that you will not find at Harris Teeter, Food Lion, Publix, Walmart, ALDI, or Kroger in Charlotte; plan on a dedicated trip to a butcher shop like The Proper Pig or a specialty grocer, adding real friction to a weeknight. The remaining ingredients are standard and affordable, but the livers themselves will cost $18–24 for a pound, making this roughly $8–10 per serving before sides. The 27-minute estimate is honest for the cooking itself, though sourcing the star ingredient beforehand is the real constraint. This is a showcase dish for special dinners or when you have a relationship with a butcher, not a casual weeknight rotation.
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