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  1. Roasted Quail with Orange Liqueur Recipe

    December 25, 2013 by Varga László

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    Ingredients (2 servings):

    • 4 whole quailsaIMG_7723
    • 100 ml orange liqueuraIMG_7727
    • salt and pepper to taste
    • one medium orange for  garnish
    • game seasoning mill
    • 1 teaspoon cornstarch

     

    Preparation method:

    1. Wash the quails.
    2. Tie each quail’s leg together with some twine and place them in an ovenproof dish.
    3. Pour over half of the orange liqueur.
    4. Season the quails with salt and pepper, grind some game seasoning over.aIMG_7731
    5. Heat the oven to 200 C and roast the quails for about 15 minutes.aIMG_7744
    6. Remove them from oven and lest rest for 10 minutes, so the juices will rearrange in the birds.
    7. Sift the juice from the dish through a thick sieve and thicken it in a small sauce pan adding a teaspoon cornstarch and the remaining liqueur. Cook for a minute.
    8. Serve the quails (1-2 pieces per person) with the orange liqueur sauce and some duchess potatoes. aIMG_7742 Their recipe will be in a post to follow.

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