| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 20 min |
| Cook: | 40 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 20 min |
| Cook: | 40 min |
| Yield: | 4 servings |
Ingredients
- 2 shallots, roughly chopped
- 1 tablespoon unsalted butter, plus 2 tablespoons, melted (for brushing on quail)
- 1 small duck breast, with fat left on
- 1 egg
- 1/4 teaspoon salt
- Freshly ground black pepper
- 1 tablespoon brandy
- 1/2 cup heavy cream
- 2 tablespoons dried cranberries
- 4 semi-boneless quails
- 4 tablespoons lingonberries, stirred in sugar, optional
Instructions
- Preheat oven to 350 degrees F and grill to medium heat.
- In a saucepan, over medium heat, sweat the shallots in butter until tender, but not browned. Refrigerate the cooked shallots until cold. Cut the duck breast into 1/2-inch pieces. In a food processor, place the duck pieces along with the egg, salt, pepper, cold shallot, and brandy. Puree until mixture is a very fine paste. Add the cream and dried cranberries and pulse the mixture just until it is well incorporated.
- Spoon or pipe the duck mixture into the cavities of each quail. Shape each quail into its natural shape and secure with a band of aluminum foil or string. Using a pastry brush, brush each quail with a small amount of melted butter and season very lightly with salt and pepper.
- Grill the quail lightly on both sides and place them in a buttered baking pan. Finish the quail in the oven for about 15 minutes until cooked.
- Serving suggestions: place the quail on your favorite rice pilaf, couscous or better yet some freshly made spaetzle. Top with a spoonful of lingonberries stirred in sugar (this product is available in specialty food stores from Sweden packed in small jars.)
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 509 |
| Total Fat | 30 g |
| Saturated Fat | 12 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 1 g |
| Sugar | 18 g |
| Protein | 36 g |
| Cholesterol | 208 mg |
| Sodium | 266 mg |
| Serving Size | 1 of 4 servings |
| Calories | 509 |
| Total Fat | 30 g |
| Saturated Fat | 12 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 1 g |
| Sugar | 18 g |
| Protein | 36 g |
| Cholesterol | 208 mg |
| Sodium | 266 mg |
Reviews
This was a very good recipe, delicious, not difficult & star power. Measures were a little off but had no effect on the end result.
*Ten quail for 6 people
*Sweated two large shallots – too much – next time less shallot.
*Two duck breasts was too much filling
*Roasted the birds with a pingue guanciale (bacon from the Niagara region – guests loved the addition and the flavour.
*Used a 350 degree convection oven for 30 min.
*Reduced quail broth with chicken broth to a cup of liquid – added a tablespoon of pomegranate syrup to the jus – for pizzazz and everyone really liked.
Will definitely use this recipe again