Grilled Quail With Lingonberry Sauce
Serves: 4
Destiney Bartoletti
1 January 1970
Based on User reviews:
52
Spice
60
Sweetness
59
Sourness
36
mins
Prep time (avg)
6.7
Difficulty
Ingredients:
1 tbsp
Unsalted Butter1 small
Duck Breast (with fat left on)1
Egg1 tsp
Salt1 tbsp
Brandy1 cup
Heavy Cream2 tbsps
Dried CranberryDirections:
1
Preheat oven to 350 degrees F and grill to medium heat
2
In a saucepan, over medium heat, sweat the shallots in butter until tender, but not browned
3
Refrigerate the cooked shallots until cold
4
Cut the duck breast into 1/2-inch pieces
5
In a food processor, place the duck pieces along with the egg, salt, pepper, cold shallot, and brandy
6
Puree until mixture is a very fine paste
7
Add the cream and dried cranberries and pulse the mixture just until it is well incorporated
8
Spoon or pipe the duck mixture into the cavities of each quail
9
Shape each quail into its natural shape and secure with a band of aluminum foil or string
10
Using a pastry brush, brush each quail with a small amount of melted butter and season very lightly with salt and pepper
11
Grill the quail lightly on both sides and place them in a buttered baking pan
12
Finish the quail in the oven for about 15 minutes until cooked
13
Serving suggestions: place the quail on your favorite rice pilaf, couscous or better yet some freshly made spaetzle
14
Top with a spoonful of lingonberries stirred in sugar (this product is available in specialty food stores from Sweden packed in small jars)