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.
Provided by Alan Leonetti
Categories Quail
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Wipe the quails with paper towel& season inside& out with salt& pepper.
- Combine the cooked rice, chopped apricots, ginger, grated orange rind& pine nuts& moisten with a little melted butter.
- Stuff the quails with the mixture& place them into a roasting pan.
- Brush the quails with melted butter.
- Roast in a preheated oven at 450 degrees for 8 to 10 minutes.
- 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.
- Remove the quails to a serving dish& keep warm.
- Taste the liquid in the roasting pan& adjust the seasonings, then pour the liquid over the quails.
- Pour warmed cognac over the quails& carefully ignite.
- Serve at once.
Nutrition Facts : Calories 557.4, Fat 29.3, SaturatedFat 7.6, Cholesterol 165.7, Sodium 119.5, Carbohydrate 19.5, Fiber 1.4, Sugar 9.9, Protein 44.6
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