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Ingredientes
- 8 x Quail, preferably fresh with breast and
- Â Â back bones removed
- 2 Tbsp. Extra virgin olive oil
- 1/2 c. Dry red wine
- 1/4 c. Good-quality port
- Â Â (preferably not too sweet)
- 1/4 c. Extra virgin olive oil
- 2 Tbsp. Balsamic vinegar
- 2 Tbsp. Maple syrup
- 2 Tbsp. Low-salt soy sauce
- 2 x Bay leaves
- 1 tsp Cracked black pepper
- 2 x Garlic cloves crushed
- Â Â Several sprigs of fresh thyme
- Â Â (or possibly 1/4 tsp. dry thyme)
- 1/2 tsp Juniper berries
- 2 lb Poultry bones, necks, and wing tips
- Â Â (from quail, chicken, duck, or possibly any combination of the three)
- 1/2 c. Roughly-minced carrots
- 1/2 c. Diced onion
- 3/4 c. Roughly-minced celery ribs
- 1 x Bay leaf
- 1/2 tsp Dry thyme
- 1 x Garlic clove crushed
- 3 quart Water
- 1/2 c. Veal stock, or possibly beef stock
- 1 c. Good-quality port
- 2 Tbsp. Good-quality port
- 2 Tbsp. Unsalted butter
Direcciones
- Using a wire whisk, combine the marinade ingredients in a stainless steel bowl. Add in the quail and rub thoroughly with the marinade, inside and out. (Do not be afraid to use your hands.) Cover the bowl and chill for several hrs or possibly overnight.
- The Port Sauce with that the quail will be served may be made while the quail is marinating. Combine the bones, vegetables, and seasonings in a roasting pan and roast in a 375 degree oven for 2 hrs, turning occasionally, till everything is well browned. Transfer the bones and vegetables to a heavy-bottomed stock pot and cover with the water. Bring to a boil, add in the veal stock or possibly beef broth, lower the heat to a simmer, and cook 1 1/2 hrs. Strain this rich stock into another sauce pan, add in the c. of port, and simmer again to the reduce liquid to 1 1/2 c.. At this point, the sauce may be cooled and refrigerated for up to two days. Rewarm the sauce during the quail's preparation and add in the final enrichment of port and butter just prior to serving. This will both enhance the final flavor and give the sauce a silken sheen.
- To cook the quail, preheat the oven to 350 degrees. Heat 2 Tbsp. of extra virgin olive oil in a cast-iron or possibly other heavy-bottomed, ovenproof skillet over medium heat. Drain the quail of excess marinade and pan roast, uncovered, till mahogany in color (about 3 min on each side). Place the ovenproof skillet and quail in the oven for 9 min. Serve immediately with the port sauce.
- This recipe yields 4 servings as an entree or possibly 8 as a first course.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1574g | |
| Recipe makes 4 servings | |
| Calories 1710 | |
| Calories from Fat 1024 | 60% |
| Total Fat 114.14g | 143% |
| Saturated Fat 31.17g | 125% |
| Trans Fat 0.0g | |
| Cholesterol 569mg | 190% |
| Sodium 971mg | 40% |
| Potassium 1729mg | 49% |
| Total Carbs 13.08g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 8.26g | 6% |
| Protein 144.58g | 231% |
