Pre-heat oven to 190C/325F/gas 5. Rub the quails with the garlic. Heat the oil and half the butter in a large pan. Stuff the birds with a sprig of rosemary and season and put into the pan and brown all over. Place into the oven and cook for 12-15 minutes, then remove and leave covered in a warm place. Heat the remaining butter with the sugar in a large pan, then add the onions and glaze. Add the stock and cook gently approximately 12-15 minutes. Add the mushrooms sliced, with some extra butter, then add the garlic and stir, season and keep warm. Portion the cooked quail and place on to a plate. Scatter with the oyster mushrooms and onions and spoon over the marmalade sauce. For the sauce: Melt the marmalade and add in the whisky and lemon juice. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (1120g)|
|Recipe Makes: 2|
|Calories from Fat: 736 (49%)|
|Amt Per Serving||% DV|
|Total Fat 81.8g||109 %|
|Saturated Fat 31.6g||158 %|
|Monounsaturated Fat 28.3g|
|Polyunsanturated Fat 14g|
|Cholesterol 333.7mg||103 %|
|Sodium 702.1mg||24 %|
|Potassium 2716.6mg||71 %|
|Total Carbohydrate 121.9g||36 %|
|Dietary Fiber 5.9g||23 %|
|Sugars, other 116g|
|Protein 82.4g||118 %|
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Calories per serving: 1515
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