Name: Stuffed Quail with Rose Geranium Jelly
Prep time: P0Y0M0DT1H0M0.000S
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H50M0.000S
Ingredients: 8 semi-boneless quail, wing tips removed; Salt and pepper, to taste; 1 loaf French-style bread (baguette) diced (about 4 cups); 8 tablespoons butter; 1 cup chicken or duck livers, cleaned and patted dry; 1 onion finely diced; 1 large granny smith apple, peeled and diced; 2 teaspoons fresh thyme or 1 teaspoon dry; 2 teaspoons fresh sage or 1 teaspoon dry; 1/2 cup green onions, chopped; 1/4 cup parsley; 3 cups chicken stock, heated; 2 shallots, finely chopped; 1 cup wine, a full-bodied rose or riesling is nice (depends on the kind of jelly you use); 3 cups quail, chicken or duck stock; 2 tablespoons cider vinegar; 3 tablespoons rose geranium jelly, or use other jelly, such as apple, currant, port wine or herb jelly; 3 tablespoons unsalted butter; Salt and pepper

Directions

Preheat the oven to 400F. Rinse the quail in cold water, pat dry and set aside. Place diced bread in a large bowl. Melt butter in a skillet and gently saute livers until firm but still rosy inside, remove and reserve. In another pan, saute the onion and celery until translucent. Add the apples, sage and thyme and cook 2 to 3 more minutes. Pour onion mixture and diced reserved liver over bread and add all other ingredients. Stir or mix with hands making sure that stuffing is moist. Season to taste with salt and pepper. Divide stuffing into 8 equal portion and stuff into quail. Rub each quail with a little softened butter and season with salt and pepper. Roast quail for 10 minutes at 400F, then turn heat down to 350 degrees and finish cooking for approximately 10 minutes until quail are golden brown. After reducing the heat, begin assembling the sauce.;

FOR SAUCE:

Place shallots and wine in a small saucepot and bring to a boil. Reduce heat and simmer until wine is reduced by at least half. Add stock, bring back to a boil and reduce to about 1/2 cup of liquid. Whisk in jelly and vinegar and simmer for another 5 minutes or so. Whisk in butter by the tablespoon to thicken, then season with salt and pepper. Adjust sweetness if necessary with a drop or two of vinegar.
Divide quail among plates and spoon over warm sauce.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Susan Spicer, Bayona Restaurant, New Orleans, LA

Stuffed Quail with Rose Geranium Jelly

Ingredients

FOR SAUCE:

Directions

FOR SAUCE:

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