Quails with Pancetta

Quails with Pancetta
  • 6 servings
  • 0:30 Preparation
  • 1:00 Cooking
  • 1:30 Total Time


Add all
  • To taste salt and ground pepper

  • 12


  • 24 slices

    mild pancetta

  • 1/4 cup
    (60 mL)


  • 2

    carrots, diced

  • 2

    celery, diced

  • 4 oz
    (120 g)

    prosciutto or bacon thickly sliced, in lardoons

  • 2


  • 4

    juniper berries crushed

  • 2

    scallions, minced

  • 1/2 cup
    (125 mL)

    dry white wine

  • 1/4 cup
    (60 mL)

    brown stock


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.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007