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Spiced quail with apricot-calvados sauce
Ingredients
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
Spiced quail:
- 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)
Directions
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.
Spiced quail:
- 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.
