Quails in white wine
Ingredients
Instructions
- 4 Quail
- 20g Dried white grapes
- 20 g Raisins
- 100 g Poultry livers
- 20 g Hazelnuts
- 1 tbsp. duck fat
- 10 cl dry white wine
- 20 g Butter
- 2 sprigs of thyme
- Salt
- Pepper
- Preheat your oven to 200°C (th. 7). Chop the chicken livers, hazelnuts and raisins. In a frying pan, melt the butter then brown these ingredients for 5 minutes.
- Remove the head of the quails, gut them and remove the remaining feathers. Stuff them with dried fruits and chicken livers.
- Close the quails with toothpicks.
- In a skillet, melt the duck fat. Place the quails in the sauté pan and brown them on all sides for about 10 minutes.
- Put the quails in a baking dish and drizzle them with white wine. Salt, pepper, sprinkle with thyme leaves and bake for 45 min.
- Taste immediately.
- Tip: You can serve the quail with a potato pancake and a few roasted figs.
Quails in white wine
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