Quails with Pancetta
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h |
| Total: | 1 h 30 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Speciality Poultry |
| Source: | Metro |
Recipe ingredients
- To taste salt and ground pepper
- 12 quails
- 24 slices mild pancetta
- 1/4 cup (60 mL) oil *
- 2 carrots, diced
- 2 ribs celery, diced
- 4 oz (120 g de) prosciutto, thickly sliced, in lardoons
- 2 bay leaves
- 4 juniper berries, crushed
- 2 scallions, minced
- 1/2 cup (125 mL) dry white wine
- 1 1/4 cup (310 mL) brown stock
Preparation
Preheat the oven to 400°F/200°C.
Season quail with salt and pepper, inside and out.
Wrap two slices of pancetta around each quail, truss.
Put quail in a roasting pan, brush with oil, add carrots, celery, prosciutto, bay leaves, juniper berries and scallions.
Roast, on the centre rack, about 45 minutes.
Baste quail with wine and brown stock during cooking.
Remove from oven, strain cooking juices and discard vegetables.
Serve with zucchinis sautéed in oil, garnished with fresh chopped parsley.
Suggestion
Occasion: Christimas Holidays
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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