Grilled quail with lingonberry sauce

  • Preparation Time20 mins
  • Cooking Time40 mins
  • Serves4
  • DifficultyMedium
2 shallots, roughly chopped (about 20g)
10g unsalted butter, plus 20g, melted (for brushing on quail and buttering baking dish)
1 small duck breast, with fat left on (about 85g)
1 egg
1/4 teaspoon salt
Freshly ground black pepper
15 ml brandy
125 ml double cream
10g dried cranberries
4 semi-boneless quail, (about 500g total)
4 tbsp. lingonberries, stirred in sugar (optional)*
1) Preheat oven to 180 degrees C, gas mark 4 and the griddle to medium heat. In a saucepan, over medium heat, sweat the shallots in butter until tender, but not browned.

2) Refrigerate the cooked shallots until cold. Cut the duck breast into 1/2-inch pieces. In a food processor, place the duck pieces along with the egg, salt, pepper, cold shallot, and brandy. Puree until mixture is a very fine paste. Add the cream and dried cranberries and pulse the mixture just until it is well incorporated.

3) Spoon or pipe the duck mixture into the cavities of each quail. Shape each quail into its natural shape and secure with a band of aluminum foil or string. Using a pastry brush, brush each quail with a small amount of melted butter and season very lightly with salt and pepper.

4) Griddle the quail lightly on both sides and place them in a buttered baking pan. Finish the quail in the oven for about 15 minutes until cooked.

Serving suggestions: *Top with a spoonful of lingonberries stirred in sugar (this product is available in specialty food stores from Sweden packed in small jars.)

Place the quail on your favorite rice pilaf, couscous or better yet some freshly made spaetzle.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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