Original content from | Corporate Services | Talent Partnerships
Pending
Your epoints

How To Make Roast Quail With Sauce

How To Make Roast Quail With Sauce

Roast Quail With Sauce Recipe. Piquant roast quail flambéed with aromatic prunes and Armagnac. Delight in our Roast Quail With Sauce recipe.

INGREDIENTS

View Ingredients In:

RECIPE

Serves
4
Prep =
1h
Cook =
45m
Total =
1h:45m

Step 1: You will need

  • 4 quails
  • 1 tbsp blackcurrant jam
  • 150 g smoked bacon cut into thin slices
  • 100 g pitted prunes, cut in small cubes
  • 4 shallots, peeled and coarsely chopped
  • 60 ml armagnac or brandy
  • 200 ml chicken stock
  • 4 sprigs of thyme
  • 4 tbsp olive oil
  • 50 g butter
  • 1 tbsp chopped parsley
  • salt
  • freshly ground pepper
  • 1 large frying pan
  • 1 lighter or matches
  • 1 tray
  • 1 spoon
  • 1 fork

Step 2: Soak the prunes

Combine the prunes and the brandy in a bowl and leave to soak for ½ hour.

Step 3: Preheat the oven

Set the temperature of the oven to 220ºC.

Step 4: Season the quails

Rub the quails with a little bit of oil and season them with salt and pepper.

Step 5: Brown the quails

Heat up a large frying pan using half the oil and half the butter. Add all the quails and brown them on all sides. If your frying pan is not big enough, then brown them two at a time.

Step 6: Add the bacon

Put the bacon and thyme into the pan and place the frying pan in the oven for 15 minutes.

If you don't have a frying pan that can go into the oven, (maybe your pan has a plastic handle), then transfer the quails, bacon, thyme and oil into a roasting dish instead. Bake for 15 minutes.

Step 7: Baste the birds

Throughout the 15 mins roasting time baste once or twice.

Step 8: Remove the quails

Take the frying pan out of the oven and place the quails onto a tray.

Step 9: Remove the fat

With the bacon still in the pan, put it back onto the hob. Remove most of the fat from the pan.

Step 10: Add the shallots, prunes and chicken stock

Put the shallots into the pan and fry for 2 minutes. Then add the marinated prunes. Now “Flambé” the pan and when the flame has died add the chicken stock.

Step 11: Add the jam and blend in the butter

Spoon in the blackcurrant jam and whisk the sauce until thoroughly mixed. Let it boil and reduce a little.

Blend in the remaining butter and add the chopped parsley.

Step 12: Pour and serve

As soon as the butter is blended and the parsley added, pour the sauce over the quails. Serve with vegetables and roasted potatoes.