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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

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

Imprimer ma sélection

Ingredients

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  • 4
    large quails
  • 2 Tbsp.
    (30 mL)
    butter
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    227 g SELECTED VARIETIES


  • 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
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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