Quail with Apricot-Pecan Stuffing

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Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

250 ml (1 cup) dried apricots, diced
75 ml (1/3 cup) pecans, chopped
1 ml (1/4 tsp) grated nutmeg
Salt and freshly ground pepper, to taste
8 quail
Flour, as required
45 ml (3 tbsp) olive oil
8 slices mild pancetta
1 small onion, chopped
375 ml (1 1/2 cup) white wine

Directions

  1. Preheat oven to 180°C / 350°F.
  2. In a bowl, combine the apricots, pecans and nutmeg. Set aside.
  3. Season the inside of the quail with salt and pepper and stuff loosely with the apricot mixture. Use toothpicks to hold the legs in place. Flour lightly.
  4. In a large skillet, brown the quail in the oil. Cover each bird with a slice of pancetta and roast in the oven for 20 minutes, or until golden and tender. Remove from oven and keep warm.
  5. Place 30 ml / 2 tbsp of the fat from the roasting pan in the skillet. Brown the onions in it, then deglaze with the wine and reduce by half.
  6. Pour the sauce over the quail at serving time.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2552