Try this Roast Quail with Juniper Berries Iii (Quail) recipe, or contribute your own.
Suggest a better description** See recipe for Veal Stock, Gorgonzola Polenta, and Cranberry Relish. Preheat your oven to 450 F. Holding quail, breast up, tuck wing tips under. Place a little of the pancetta, a sage leaf, and 2 juniper berries in the cavity of each bird. Sprinkle the cavity and outside of each bird with a little salt and pepper. Push each leg joint downward and fasten it to the carcass with a toothpick, pushing 1 toothpick through both legs. Heat the olive oil in a large heavy skillet over very high heat. Arrange birds in pan, breasts down. Saute, shaking pan occasionally until breasts are lightly golden, 2 to 3 minutes. Place the skillet in the oven and roast 5 to 6 minutes. Use tongs to turn birds breasts up and continue to roast until golden brown, about 6 minutes. Remove the skillet from the oven and transfer the quail to 6 warm serving plates; keep warm while preparing sauce. Discard any fat from the skillet and place the pan over medium-high heat. Deglaze the skillet, adding the gin and wine, scraping up any browned bits in a pan. Add your stock and boil gently until reduced enough to coat a spoon lightly. Stir in the remaining juniper berries, adjust your seasonings, and pour this over the birds. Serve immediately. Source: New Yorks Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Seppi Renggli, The Four Seasons Restaurant, New York Owners: Tom Margittai, and Paul Kovi Pastry: Bruno Comin File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip
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Serving Size: 1 Serving (318g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 116 | ||
Calories from Fat: 81 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9g | 12 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 388.8mg | 13 % | |
Potassium 14.4mg | 0 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.5g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 116
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