Dinner Stuffed Quail With White Wine Recipe
Servings: 1
Ingredients
- 4 x Quails Salt Black pepper, freshly grnd
- 4 Tbsp. Cooked rice
- 4 x Dry apricots, minced
- 1 pch grnd ginger
- 1/2 tsp Grated orange rind
- 1 Tbsp. Pine nuts Melted butter
- 6 Tbsp. White wine
- 1/2 x Orange, Juice of Cognac
Directions
- Wipe the quails and season inside and out with salt and pepper. Combine the rice, minced apricots, ginger, grated orange rind and pine nuts and moisten with a little melted butter. Stuff the quails with the mix and place them in a roasting pan. Brush the quails with melted butter. Roast in a preheated oven at 450 degrees for 8 to 10 min. Reduce the heat to 300 degrees and roast for a further 15 min, basting frequently with a mix of wine (that should be reduced by 1/3), the orange juice and 4 Tbsp. melted butter. Remove the quails to a serving dish and keep hot. Taste the liquid in the roasting pan and adjust seasonings, then pour the liquid off the quails. Pour warmed cognac over the quails and ignite.
- Serve at once.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 266g | |
| Calories 233 | |
| Calories from Fat 43 | 18% |
| Total Fat 5.09g | 6% |
| Saturated Fat 0.4g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 485mg | 14% |
| Total Carbs 29.34g | 8% |
| Dietary Fiber 3.2g | 11% |
| Sugars 13.04g | 9% |
| Protein 3.89g | 6% |
