Spiced quail with apricot-calvados sauce
1 tablespoon (15 milliliters) olive oil
1 large shallot, finely chopped
1/3 cup (80 milliliters) pitted and sliced fresh apricots
1/4 cup (60 milliliters) calvados
1-1/2 cups (360 milliliters) chicken stock
2 teaspoons (10 milliliters) lemon juice
1 tablespoon (15 milliliters) honey
1 sprig of thyme, chopped
1 tablespoon (15 milliliters) butter
Salt and pepper
1/8 teaspoon (0.5 milliliters) salt
1/8 teaspoon (0.5 milliliters) pepper
1/2 teaspoon (3 milliliters) nutmeg
1/2 teaspoon (3 milliliters) cinnamon
2 (150 gram) semi-boneless quail, butterflied
2 tablespoons (30 milliliters) olive oil
Apricot-calvados sauce (see recipe)
Apricot calvados sauce:
In a small pan, heat oil over medium-high heat.
Add shallots and apricots and cook for five to six minutes, stirring occasionally.
Once the shallots and apricots have softened, deglaze the pan with the calvados and cook for two to three minutes until reduced.
Add chicken stock, lemon juice, honey and thyme sprig, and bring to a light boil.
Simmer for about eight to ten minutes.
Once reduced, add butter and stir constantly for two minutes.
Remove sauce from heat. Season with salt and pepper.
Reserve for plating.
Preheat oven to 375 degrees.
In a small bowl, stir together, salt, pepper, nutmeg and cinnamon.
Rub spice mix on both sides of the quail.\
Heat oil in a cast iron pan over medium-high heat.
Place quails skin side down in hot oil, and sear for two to three minutes.
Flip and cook for two minutes.
Place cast iron pan with quails in oven at 375 degrees and continue cooking for three to four minutes.
Remove quail from oven and serve immediately with apricot-calvados sauce.
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