Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright
Print
Total:
50 min
Prep:
20 min
Cook:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 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

Directions

Preheat the oven to 450 degrees F.

Wipe the quails dry and season inside and out with salt and pepper.

Combine the rice, chopped apricots, ginger, grated orange rind and pine nuts and moisten with a little melted butter. Stuff the quails with the mixture and place them in a roasting pan. Brush the quails with melted butter. Roast in the oven 8 to 10 minutes. Reduce the heat to 300 degrees and roast for a further 15 minutes, basting frequently with a mixture of wine, the orange juice and 4 tablespoons melted butter.

Remove the quails to a serving dish and keep warm. Taste the liquid in the roasting pan and adjust seasonings, then add the liquid off the quails. Pour warmed cognac over the quails and ignite. Serve at once with the roasting liquid on the side.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Braised Quails with Wild Mushrooms

Recipe courtesy of Laura Calder

Sausage Stuffed Mushrooms

Recipe courtesy of Kelsey Nixon

Bobby's Stuffed Red Peppers

Recipe courtesy of Bobby Deen

Stuffed Pizza

Recipe courtesy of Cooking Channel

Barbecued Quail with Spiced Salt and Lemon

Recipe courtesy of William Granger

Italian Stuffed Artichokes

Recipe courtesy of Justine Simmons

Stuffed Squid

Recipe courtesy of David Rocco

Stuffed Ebelskivers

Recipe courtesy of Cooking Channel

Stuffed Mushrooms

Recipe courtesy of Giada De Laurentiis

Trending Videos

So Much Pretty Food Here