Preheat oven to 375 degrees. Wash the quail and rub the inside of the cavities with salt and 1 teaspoon of orange zest.
In a small pot bring the vegetable stock and the wild rice to a boil. Add the bay leaf and reduce the heat to a simmer for 35 to 40 minutes or until all the liquid is absorbed. Heat a nonstick pan and spray with vegetable oil. Saute the onions until translucent, add celery, sage and apples saute for 2 minutes and transfer to mixing bowl. Add the egg white, remaining orange peel, walnuts, black pepper, cooked wild rice and parsley to the mixing bowl. Stuff the cavities of the quail with the wild rice stuffing and place into a nonstick pan with vegetable spray. Lightly season the quail with salt and cracked black pepper and bake for 35 to 40 minutes.
When the quail is done, remove from the pan and deglaze with a 1/2 cup of chicken or vegetable stock. If available add a 1/4 cup of brown stock to the mixture and simmer for 5 minutes. Strain and ladle over quail. Garnish with blanched lemon peel.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	513.25 Kcal (2149 kJ)
Calories from fat	52.09 Kcal
		% Daily Value*
Total Fat	5.79g	9%
Cholesterol	76.56mg	26%
Sodium	15555.76mg	648%
Potassium	238.67mg	5%
Total Carbs	93.21g	31%
Sugars	4.17g	17%
Dietary Fiber	3.55g	14%
Protein	6.04g	12%
Vitamin C	13.7mg	23%
Iron	2.2mg	12%
Calcium	79.8mg	8%

Amount Per 100 g
Calories	226.72 Kcal (949 kJ)
Calories from fat	23.01 Kcal
		% Daily Value*
Total Fat	2.56g	9%
Cholesterol	33.82mg	26%
Sodium	6871.59mg	648%
Potassium	105.43mg	5%
Total Carbs	41.18g	31%
Sugars	1.84g	17%
Dietary Fiber	1.57g	14%
Protein	2.67g	12%
Vitamin C	6mg	23%
Iron	1mg	12%
Calcium	35.2mg	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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