Stuffed Quail with White Wine

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4 dried apricots, chopped

Pinch ground ginger

1/2 teaspoon grated orange rind

1 tablespoon pine nuts

5 tablespoons melted butter

6 tablespoons white wine, reduced by 1/3

Juice of 1/2 orange

Cognac, warmed

4 quails

Salt

Black pepper, freshly ground

4 tablespoons cooked rice