Grilled Quail with Lingonberry Sauce

Total Time:
1 hr
Prep:
20 min
Cook:
40 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 2 shallots, roughly chopped
  • 1 tablespoon unsalted butter, plus2 tablespoons, melted (for brushing on quail)
  • 1 small duck breast, with fat left on
  • 1 egg
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 1 tablespoon brandy
  • 1/2 cup heavy cream
  • 2 tablespoons dried cranberries
  • 4 semi-boneless quails
  • 4 tablespoons lingonberries, stirred in sugar, optional
Directions
  • Preheat oven to 350 degrees F and grill to medium heat.

  • In a saucepan, over medium heat, sweat the shallots in butter until tender, but not browned. Refrigerate the cooked shallots until cold. Cut the duck breast into 1/2-inch pieces. In a food processor, place the duck pieces along with the egg, salt, pepper, cold shallot, and brandy. Puree until mixture is a very fine paste. Add the cream and dried cranberries and pulse the mixture just until it is well incorporated.

  • Spoon or pipe the duck mixture into the cavities of each quail. Shape each quail into its natural shape and secure with a band of aluminum foil or string. Using a pastry brush, brush each quail with a small amount of melted butter and season very lightly with salt and pepper.

  • Grill the quail lightly on both sides and place them in a buttered baking pan. Finish the quail in the oven for about 15 minutes until cooked.

  • Serving suggestions: place the quail on your favorite rice pilaf, couscous or better yet some freshly made spaetzle. Top with a spoonful of lingonberries stirred in sugar (this product is available in specialty food stores from Sweden packed in small jars.)

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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    Recipe courtesy of Food Network Kitchen