STUFFED QUAIL with WHITE WINE SAUCE

Description 🍴

This is a VERY EASY recipe for delightful stuffed quail served with a luscious white wine sauce. Quail, a delicacy often found in specialty gourmet stores, pairs wonderfully with the flavors of ginger, pine nuts, and a hint of orange. Served over a bed of rice or Romaine lettuce, this dish is perfect for a special dinner or gathering. Each serving is designed to include 2 quails, as these birds are petite yet flavorful.

Nutritional Information 🥗

• Calories: 557.4
• Fat Content: 29.3g
• Saturated Fat Content: 7.6g
• Cholesterol Content: 165.7mg
• Sodium Content: 119.5mg
• Carbohydrate Content: 19.5g
• Fiber Content: 1.4g
• Sugar Content: 9.9g
• Protein Content: 44.6g

Ingredients 🛒

Instructions 📝

1. Preparation:

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   • Wipe the quails with paper towel and season inside and out with salt and pepper.

2. Stuffing:

   • In a bowl, combine the cooked rice, chopped apricots, ground ginger, grated orange rind, and pine nuts.
   • Moisten the mixture with a little melted butter.

3. Stuff the Quails:

   • Carefully stuff each quail with the prepared mixture.

4. Roasting:

   • Preheat the oven to 450°F (230°C).
   • Place the stuffed quails into a roasting pan.
   • Brush the quails with melted butter.
   • Roast in the preheated oven for 8 to 10 minutes.

5. White Wine Sauce:

   • Reduce the oven heat to 300°F (150°C).
   • In a small saucepan, combine the white wine and orange juice.
   • Reduce the wine mixture by 1/3.
   • Add 4 tablespoons of melted butter to the reduced wine mixture.

6. Continued Roasting:

   • Baste the quails frequently with the white wine sauce.
   • Roast for an additional 15 minutes, or until the quails are cooked through, basting occasionally.

7. Finishing Touches:

   • Remove the quails from the oven and transfer them to a serving dish.
   • Taste the liquid in the roasting pan and adjust the seasonings if needed.
   • Pour the flavorful liquid over the quails.

8. Flambé (Optional):

   • Before serving, pour warmed cognac over the quails.
   • Carefully ignite the cognac for a dramatic presentation.

9. Serving:

   • Serve the stuffed quails with white wine sauce immediately, while still warm.

Recipe Notes 📌

• Pairing: This dish pairs beautifully with a crisp white wine, such as Sauvignon Blanc or Chardonnay.
• Presentation: Garnish with fresh herbs or orange zest for an extra pop of flavor and visual appeal.
• Safety Note: When flambéing the cognac, exercise caution and keep a lid nearby to extinguish the flames if necessary.
• Variation: Feel free to customize the stuffing with your favorite ingredients, such as dried cranberries, pecans, or herbs.

Enjoy! 😋

Savor the delightful flavors of these stuffed quails with white wine sauce, a dish that’s as elegant as it is easy to prepare. Perfect for special occasions or weeknight dinners, this recipe is sure to impress your guests and leave them craving more. So, gather your ingredients and get ready to create a memorable dining experience!