STUFFED QUAIL with WHITE WINE SAUCE (((VERY EASY))) |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This is a VERY EASY recipe. You can purchase quail in a specialty gourmet store, such as Wild Oats, etc.. I serve 2 quails per person, because they are so small. I usually serve either over a bed of rice or over Romaine lettuce. Ingredients:
4 quail |
salt & freshly ground black pepper |
4 tablespoons cooked rice |
4 dried apricots (chopped) |
1/8 teaspoon ground ginger |
1/2 teaspoon grated orange rind |
1 tablespoon pine nuts (crushed) |
melted unsalted butter |
6 tablespoons white wine |
1/2 orange, juice of |
cognac |
Directions:
1. Wipe the quails with paper towel& season inside& out with salt& pepper.
2. Combine the cooked rice, chopped apricots, ginger, grated orange rind& pine nuts& moisten with a little melted butter.
3. Stuff the quails with the mixture& place them into a roasting pan.
4. Brush the quails with melted butter.
5. Roast in a preheated oven at 450 degrees for 8 to 10 minutes.
6. Reduce the heat to 300 degrees& roast for an additional 15 minutes, basting frequently with a mixture of wine (which should be reduced by 1/3), the orange juice& 4 tablespoons of melted butter.
7. Remove the quails to a serving dish& keep warm.
8. Taste the liquid in the roasting pan& adjust the seasonings, then pour the liquid over the quails.
9. Pour warmed cognac over the quails& carefully ignite.
10. Serve at once.
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