Festive quails

 


Festive quails

Ingredients

Quails

4 jumbo quails

8 pancetta slices

300ml of chicken stock

6 tbsp of olive oil

200ml of sweet white wine

120g of dried cranberries

40 red grapes

Stuffing

6 pancetta slices

3 tbsp of olive oil

1 garlic clove

150g of mushrooms, sliced

1 lemon zest, grated

125g of onion, chopped

8 sprigs of fresh thyme

100g of long grain rice

200ml of chicken stock

100g of butter

250g of chicken livers, cleaned

Method

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

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

Take off the heat and leave to rest for 2-3 minutes. Pour the rice onto a tray and cool down quickly

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

Heat the oven to 200°C/Gas mark 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

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

Remove from the heat and place on a plate. Cover with foil and keep warm

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

To plate, place the quails on a large serving plate. Spoon the juices and fruit over and serve immediately

 

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