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Festive quails

Festive quails

Festive quails

PT2H

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1
To make the stuffing, cut 6 slices of pancetta into small pieces. In a pan, heat 3 tablespoons of oil. Add the pancetta and fry to a light colour. Add the garlic, mushrooms, onions, lemon zest and thyme
  • 6 pancetta slices
  • 1 garlic clove
  • 150g of mushrooms, sliced
  • 125g of onion, chopped
  • 1 lemon zest, grated
  • 8 sprigs of fresh thyme
  • 3 tbsp of olive oil
2
Cook well, stirring occasionally, then add the rice. Mix well and add the 200ml of chicken stock and 50g of butter. Cover with a lid or a foil. Lower the heat and gently simmer for 15 minutes
  • 50g of butter
  • 200ml of chicken stock
  • 100g of long grain rice
3
Take off the heat and leave to rest for 2-3 minutes. Pour the rice onto a tray and cool down quickly
4
Clean the pan then heat the remaining butter. When it foams, cook the cleaned livers for 2 minutes only, then tip onto a chopping board and chop quite finely. Add to the cooling rice
  • 50g of butter
  • 250g of chicken livers
5
Heat the oven to 200°C/Gas mark 6
6
When the rice is at room temperature, fill the quails with the stuffing and close each opening with 2 cocktail sticks. Wrap 2 slices of pancetta around each bird
  • 4 jumbo quails
  • 8 pancetta slices
7
Place the birds on a roasting tin and pour 6 tablespoons of olive oil over the top. Cook for 10 minutes then add the white wine to the tin and leave to cook for another 15 minutes
  • 6 tbsp of olive oil
  • 200ml of sweet white wine
8
Remove from the heat and place on a plate. Cover with foil and keep warm
9
Add the 300ml of stock to the roasting tray with the cranberries and the grapes. Simmer gently until the jus is a light consistency
  • 120g of dried cranberries
  • 40 red grapes
  • 300ml of chicken stock
10
To plate, place the quails on a large serving plate. Spoon the juices and fruit over and serve immediately

Ingredients

Metric

Imperial

Quails

Stuffing

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