Stuffed Quail with White Wine Sauce

⏱ 30 mins 🍽 2 serving(s) 🏷 Quail

This recipe guides you through preparing quail stuffed with a fragrant mixture of rice, dried apricots, pine nuts and orange. The birds are roasted and basted with a white wine and citrus sauce before being flambéed with cognac for a dramatic finish. It is a straightforward dish often served over rice or lettuce. The entire process takes about 30 minutes to complete.

Stuffed Quail with White Wine Sauce

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

Method

  1. Pat the quail dry with kitchen paper and season the cavities and exterior with salt and pepper.
  2. Mix the cooked rice, chopped apricots, ground ginger, orange rind and crushed pine nuts together, adding a small amount of melted butter to bind.
  3. Fill the quail cavities with the prepared stuffing and arrange them in a roasting tin.
  4. Use a pastry brush to coat the quail with more melted butter.
  5. Place in an oven preheated to 450 degrees and roast for 8 to 10 minutes.
  6. Lower the oven temperature to 300 degrees and continue roasting for 15 more minutes, basting often with a blend of white wine, orange juice and 4 tablespoons of melted butter. The wine should reduce by 1/3.
  7. Transfer the cooked quail to a warm serving platter.
  8. Check the seasoning of the pan juices, adjust if needed, then spoon the sauce over the quail.
  9. Drizzle warmed cognac over the quail and carefully set it alight.
  10. Serve immediately.

Nutrition (per serving)

Sodium119500 mg

Recipe details

CategoryQuail
AuthorAlan Leonetti