Recipe courtesy of The Roundhouse
Episode: Sun Valley
Save Recipe Print
1 hr
20 min
40 min
4 servings



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 a chef, restaurant or culinary professional. It has not been tested for home use.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Grilled Shrimp

Recipe courtesy of Rachael Ray

Perfectly Grilled Steak

Recipe courtesy of Bobby Flay

Grilled Lamb Chops

Recipe courtesy of Giada De Laurentiis

Grilled Scallops

Recipe courtesy of Lan Chirico

Irish Grilled Cheese

Recipe courtesy of Food Network Kitchen

Easy Grilled Pork Chops

Recipe courtesy of Sunny Anderson

Grilled Tuna Steaks

Recipe courtesy of Ina Garten

Grilled Pork Tenderloin

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Latest Stories