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Stuffed Quail in a White Wine Sauce

This straightforward recipe is designed to serve two (that's two birds per person, small as quail are). Great over a bed of rice, or perhaps some Romaine lettuce, if you're ducking the carbs.

  • 4 quail
  • freshly ground pepper and salt
  • 4 tablespoons of cooked rice
  • 4 dried, chopped apricots
  • 1/8 teaspoon of ground ginger
  • 1/2 teaspoon of grated orange rind
  • 1 tablespoon of crushed pine nuts
  • unsalted butter, melted
  • 6 tablespoons of white wine
  • the juice of one half an orange
  • cognac

  • Prehead your oven to 450F.
  • Warm up a serving dish.
  • Wipe the birds with a paper towel and season them inside and out with salt and pepper.
  • Combine the cooked rice, chopped apricots, ginger, grated orange rind, and pine nuts, and then moisten the mixture with a bit of melted butter.
  • Stuff the birds with the mixture and place them into a roasting pan.
  • Brush the quail with melted butter.
  • Roast the birds in the 450F oven for 8 to 10 minutes.
  • Reduce the heat to 300F and continue roasting for an additional 15 minutes, basting frequently with a mixture of wine (ideally, already reduced by 1/3), the orange juice, and 4 tablespoons of melted butter.
  • Remove the birds to a warm serving dish, and keep them warm
  • Taste the liquid remaining in the roasting pan and adjust the seasonings to your taste. Pour that tasty stuff over the birds.
  • Pour warmed cognac over the quail and carefully ignite.
  • Serve at once.

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