Stuffed Quail & Grand Marnier

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Written by: Margaux Cintrano

STUFFED QUAIL WITH GRAND MARNIER CHUTNEY 

I had spent a week in heart of Marseille and several small towns in Provençe, 45 minutes north of Port Vieux for a French Expat magazine Project from the 12th through the 18th of November.

This récipe was given to me by one of the Chefs I interviewed. 

FOR THE QUAIL

4 Cornish hens or 4 quails 
1 tablespoon Huille Evoo from Provençe or other Mediterranean Evoo 
1 tablespoon of French style room temperatura butter 
2 cloves garlic minced
1 sprig fresh thyme or dry 
2 tablespoons Grand Marnier 
1/4 cup chicken broth made from fresh stock 
salt and freshly ground black pepper to taste

FOR THE CHUTNEY 

1 Tablespoon French style butter
1 cup of finely chopped White onion 
4 apples ( 2 Granny Smith and 2 Golden Delicious ) 
1 red Bosq pear or similar 
2 Oranges or Tangerines ( the juice and the zest ) 
1 star anise 
1 inch piece of fresh ginger root 
1/8 teaspoon of Golden Brown sugar in the Raw Natural 
2 tablespoons White wine vinegar 
salt and freshly ground black pepper to taste 

TO PREPARE THE QUAIL 

1/  Season the quails or Cornish hens with salt and freshly ground pepper 

2/ Wrap the birds in aluminum foil and place in refrigerator until needed 

3/ In a roasting pan over low slow flame, add the Evoo and butter 

4/ Season the quail and place breast down  and sauté until Golden 

5/ Quails: 4 to 5 minutes / Cornish Hens: 10 to 12 minutes 

6/ Turn over the birds 

7/ and remove the birds and deglaze the skillet 
with the Grand Marnier 

8/ Add the chicken broth and and boil until reduced by 1/2 

9/ Add the remaining butter and season to taste and keep the birds warm

THE CHUTNEY 

In a large skillet, combine the butter, the onion, the apples peeled and chopped, the pear, orange zest, the spices, a cinammon stick and the sugar and sauté simmer for 6 minutes or 7 minutes.

Add the Grand Marnier and simmer for 2 minutes; then add the vinegar and simmer for 2 minutes more.

Add the salt and pepper to taste and stir well. Add the orange juice and stir.

Reduce and on slow low flame, simmer and cover for 15 minutes. 

Remove from heat, and discard the peel and spices and let cool. 

TO SERVE 

Arrange the birds on large plates, and drizzle the sauce over.

Enjoy. 

*** Serve with baked sweet potato or seasonal wild mushrooms. 

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Stuffed Quail & Grand Marnier Posted: 22 November 2013 at 16:48
	Written by: Margaux Cintrano STUFFED QUAIL WITH GRAND MARNIER CHUTNEY I had spent a week in heart of Marseille and several small towns in Provençe, 45 minutes north of Port Vieux for a French Expat magazine Project from the 12th through the 18th of November. This récipe was given to me by one of the Chefs I interviewed. FOR THE QUAIL 4 Cornish hens or 4 quails 1 tablespoon Huille Evoo from Provençe or other Mediterranean Evoo 1 tablespoon of French style room temperatura butter 2 cloves garlic minced 1 sprig fresh thyme or dry 2 tablespoons Grand Marnier 1/4 cup chicken broth made from fresh stock salt and freshly ground black pepper to taste FOR THE CHUTNEY 1 Tablespoon French style butter 1 cup of finely chopped White onion 4 apples ( 2 Granny Smith and 2 Golden Delicious ) 1 red Bosq pear or similar 2 Oranges or Tangerines ( the juice and the zest ) 1 star anise 1 inch piece of fresh ginger root 1/8 teaspoon of Golden Brown sugar in the Raw Natural 2 tablespoons White wine vinegar salt and freshly ground black pepper to taste TO PREPARE THE QUAIL 1/ Season the quails or Cornish hens with salt and freshly ground pepper 2/ Wrap the birds in aluminum foil and place in refrigerator until needed 3/ In a roasting pan over low slow flame, add the Evoo and butter 4/ Season the quail and place breast down and sauté until Golden 5/ Quails: 4 to 5 minutes / Cornish Hens: 10 to 12 minutes 6/ Turn over the birds 7/ and remove the birds and deglaze the skillet with the Grand Marnier 8/ Add the chicken broth and and boil until reduced by 1/2 9/ Add the remaining butter and season to taste and keep the birds warm THE CHUTNEY In a large skillet, combine the butter, the onion, the apples peeled and chopped, the pear, orange zest, the spices, a cinammon stick and the sugar and sauté simmer for 6 minutes or 7 minutes. Add the Grand Marnier and simmer for 2 minutes; then add the vinegar and simmer for 2 minutes more. Add the salt and pepper to taste and stir well. Add the orange juice and stir. Reduce and on slow low flame, simmer and cover for 15 minutes. Remove from heat, and discard the peel and spices and let cool. TO SERVE Arrange the birds on large plates, and drizzle the sauce over. Enjoy. *** Serve with baked sweet potato or seasonal wild mushrooms.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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