Roast Quail With Cranberry Madeira Sauce

Serves: 6

Terry Wiza

1 January 1970

Based on User reviews:

46

Spice

46

Sweetness

59

Sourness

40

mins

Prep time (avg)

4.8

Difficulty

Ingredients:

2 cup

Dark Brown Sugar (firmly packed)

1 cup

Apple Juice

1 cup

Cranberry Juice

1 cup

Madeira (sercial)

1 tsp

Nutmeg (freshly grated)

1 tsp

Ground Ginger

1 tsp

Dry Mustard

1 cup

Chicken Broth

1 cup

Unsalted Butter

12

White Breads (slices of homemade-type, each slice toasted and cut into a decorative shape)

Directions:

1

In a saucepan combine the cranberries, the brown sugar, the apple juice, the cranberry juice, the Madeira, the nutmeg, the ginger, the mustard, 1/2 cup of the broth, 2 tablespoons of the butter, the zest, and salt and pepper to taste, bring the liquid to a boil, and simmer the mixture, stirring occasionally, for 25 minutes, or until it is thickened and the berries have burst

2

Strain the glaze through a fine sieve into a bowl, pressing hard on the solids and discarding them

3

The glaze may be made 1 day in advance, kept covered, and chilled, and reheated

4

Transfer 1/2 cup of the glaze to a small bowl and reserve it

5

In a large ovenproof skillet heat remaining 2 tablespoons butter over moderately high heat until the foam subsides, in it brown the quail, turning them, for 4 minutes, and arrange the quail breast side up

6

Baste the quail generously with some of the remaining glaze and roast them in the top third of a preheated 450°F

7

Oven for 10 minutes

8

Reduce the heat 400°F

9

And roast the quail, basting them with some of the remaining glaze every 10 minutes, for 40 minutes more, or until the leg meat is no longer pink

10

Transfer the quail to a plate, discard the string, and pour off the fat in the skillet

11

Deglaze the skillet with the remaining 1/2 cup broth over moderately high heat, scraping up the brown bits, stir in the reserved 1/2 cup glaze, and boil the mixture, whisking, until it is thickened

12

Strain the sauce through a fine sieve into a heated sauceboat and season it with salt and pepper

13

Arrange 2 of the toasts on each of 6 dinner plates, top each toast with 1 of the quail, and serve the sauce with the quail

14

In a saucepan combine the cranberries, the brown sugar, the apple juice, the cranberry juice, the Madeira, the nutmeg, the ginger, the mustard, 1/2 cup of the broth, 2 tablespoons of the butter, the zest, and salt and pepper to taste, bring the liquid to a boil, and simmer the mixture, stirring occasionally, for 25 minutes, or until it is thickened and the berries have burst

15

Strain the glaze through a fine sieve into a bowl, pressing hard on the solids and discarding them

16

The glaze may be made 1 day in advance, kept covered, and chilled, and reheated

17

Transfer 1/2 cup of the glaze to a small bowl and reserve it

18

In a large ovenproof skillet heat remaining 2 tablespoons butter over moderately high heat until the foam subsides, in it brown the quail, turning them, for 4 minutes, and arrange the quail breast side up

19

Baste the quail generously with some of the remaining glaze and roast them in the top third of a preheated 450°F

20

Oven for 10 minutes

21

Reduce the heat 400°F

22

And roast the quail, basting them with some of the remaining glaze every 10 minutes, for 40 minutes more, or until the leg meat is no longer pink

23

Transfer the quail to a plate, discard the string, and pour off the fat in the skillet

24

Deglaze the skillet with the remaining 1/2 cup broth over moderately high heat, scraping up the brown bits, stir in the reserved 1/2 cup glaze, and boil the mixture, whisking, until it is thickened

25

Strain the sauce through a fine sieve into a heated sauceboat and season it with salt and pepper

26

Arrange 2 of the toasts on each of 6 dinner plates, top each toast with 1 of the quail, and serve the sauce with the quail