Roasted Quail with Red Grapes and Pearl Onions Recipe

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Roasted Quail with Red Grapes and Pearl Onions
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Ingredients
10
Count
Nutrition
376
Calories
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Ingredients:

Directions:

  1. Clarify butter: In a heavy saucepan melt butter over low heat. Remove pan from heat and let butter stand 3 minutes. Skim froth and strain butter through a sieve lined with a double thickness of rinsed and squeezed cheesecloth into a bowl, leaving milky solids in bottom of pan. Pour clarified butter into a jar or crock and chill, covered. Butter keeps, covered and chilled, indefinitely. When clarified, butter loses about one fourth its original volume.
  2. Roast quail: Preheat oven to 475°F.
  3. In a small saucepan boil vinegar, honey, and thyme sprigs over moderate heat, stirring occasionally, until reduced to about 1/2 cup, about 5 minutes. Pour glaze through a fine sieve into a small bowl, discarding thyme, and reserve. In another small bowl stir together 2 tablespoons reserved glaze and 2 tablespoons clarified butter.
  4. In a saucepan of boiling salted water blanch onions 3 minutes. Drain onions and peel.
  5. Heat a flameproof roasting pan, 15 by 10 by 2 inches, in oven 10 minutes. In heated pan toss onions with remaining tablespoon clarified butter, chopped thyme, and salt and pepper to taste and roast in upper third of oven, stirring occasionally, about 15 minutes.
  6. While onions are roasting, prepare quail. Rinse quail and pat dry. Season inside and out with salt and pepper. Brush quail inside and out with about one third glaze-butter mixture and tie legs together with kitchen string.
  7. Add grapes to pan and toss with onions. Arrange quail, breast sides down, over onions and grapes and roast 15 minutes. Turn quail over and baste with about half of remaining glaze-butter mixture. Roast quail, basting with remaining glaze-butter mixture, 10 minutes more, or until juices run clear when fleshy part of a thigh is pierced.
  8. Discard string from quail and transfer to a platter. Arrange grapes and onions around quail using a slotted spoon and keep warm.
  9. To pan add reserved glaze and on stovetop boil over high heat 5 minutes, or until thickened and reduced to about 1/2 cup. Season sauce with salt and pepper and drizzle over quail.
  10. Garnish quail with thyme and serve with baked wild rice amandine.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 376.14 Kcal (1575 kJ)
Calories from fat 141.04 Kcal
% Daily Value*
Total Fat 15.67g 24%
Cholesterol 387.33mg 129%
Sodium 82.08mg 3%
Potassium 516.6mg 11%
Total Carbs 50.08g 17%
Sugars 39.7g 159%
Dietary Fiber 3.43g 14%
Protein 7.81g 16%
Vitamin C 11.8mg 20%
Iron 2.4mg 13%
Calcium 83.3mg 8%
Amount Per 100 g
Calories 106.04 Kcal (444 kJ)
Calories from fat 39.76 Kcal
% Daily Value*
Total Fat 4.42g 24%
Cholesterol 109.2mg 129%
Sodium 23.14mg 3%
Potassium 145.64mg 11%
Total Carbs 14.12g 17%
Sugars 11.19g 159%
Dietary Fiber 0.97g 14%
Protein 2.2g 16%
Vitamin C 3.3mg 20%
Iron 0.7mg 13%
Calcium 23.5mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.1
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

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