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STUFFED QUAIL with WHITE WINE SAUCE (((VERY EASY)))

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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.”
READY IN:
30mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

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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