Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright

Stuffed Quail with White Wine

  • Level: Intermediate
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 4 servings
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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


Black pepper, freshly ground

4 tablespoons cooked rice


  1. Preheat the oven to 450 degrees F.
  2. Wipe the quails dry and season inside and out with salt and pepper.
  3. 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.
  4. 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.