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Fall flavoured quail pieces https://www.metro.ca/userfiles/image/recipes/cailles-parfums-automne-4460.jpg PT10M PT10M PT20M
Detach the legs and breasts of the quail. In a frying pan, sauté the legs in butter about 5 minutes per side to medium-high heat. Add the shallot and garlic, brown 1 minute. Add the breasts, sauté about 2 minutes per side. Add the zest of orange and dried cranberries.Deglaze with cognac or Grand Marnier. Pour the demi-glace sauce and add the seasonings. Simmer 1 -2 minutes.Serve as a first course on a julienne of vegetables.Serve as a main course with parsleyed mashed potatoes or wild rice
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4 large quails 2 Tbsp. (30 mL) butter 2 Tbsp. (30 mL) shallot, minced 1 tsp. (5 mL) garlic, finely chopped 1 tsp. (5 mL) zest of orange 3 Tbsp. (50 mL) dried cranberries 2 Tbsp. (30 mL) cognac or grand marnier (optional) 3/4 cup (190 mL) demi-glace sauce 1 fresh thyme
Fall flavoured quail pieces

Fall flavoured quail pieces

Rate this recipe
4 Votes
  • Gluten-free
  • Lactose-free
4
appetizers
0:10
Preparation
0:10
COOKING
0:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    large quails
  • 2 Tbsp.
    (30 mL)
    butter
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  • 2 Tbsp.
    (30 mL)
    shallot, minced
  • 1 tsp.
    (5 mL)
    garlic, finely chopped
  • 1 tsp.
    (5 mL)
    zest of orange
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  • 3 Tbsp.
    (50 mL)
    dried cranberries
  • 2 Tbsp.
    (30 mL)
    cognac or grand marnier (optional)
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    Metro WILL MAKE A $1 DONATION to Feed Ontario for every bag purchased.*
    LOCAL FOOD BANK

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    $5.99 ea.

    *Food Bank Donation Bags may be purchased at participating Metro locations at the price of $5.99, $9.99, or $14.99. Contents of each bag may vary based on product availability. From December 1-31, 2019, Metro will donate $1 to feed Ontario for ever bag purchased, up to a total of $25,000.


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    *FOOD BANK DONATION BAGS MAY BE PURCHASED AT PARTICIPATING METRO LOCATIONS AT THE PRICE OF $5.99, $9.99 OR $14.99. CONTENTS OF EACH BAG MAY VARY BASED ON PRODUCT AVAILABILITY. FROM DECEMBER 1-31, 2019, METRO WILL DONATE $1 TO FEED ONTARIO FOR EVERY BAG PURCHASED, UP TO A TOTAL OF $25,000.


  • 3/4 cup
    (190 mL)
    demi-glace sauce
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  • 1
    fresh thyme
Imprimer ma sélection

Preparation

Detach the legs and breasts of the quail. In a frying pan, sauté the legs in butter about 5 minutes per side to medium-high heat. Add the shallot and garlic, brown 1 minute. Add the breasts, sauté about 2 minutes per side. Add the zest of orange and dried cranberries.

Deglaze with cognac or Grand Marnier. Pour the demi-glace sauce and add the seasonings. Simmer 1 -2 minutes.

Serve as a first course on a julienne of vegetables.

Serve as a main course with parsleyed mashed potatoes or wild rice

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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