Stuffed quail – gently braised in white wine, leeks & cream
Classic French cuisine with a refined touch: boneless quail stuffed with apple, raisins, and Calvados, gently braised in a creamy white wine sauce with leeks, thyme, and a hint of citrus. Elegant, balanced, and ideal with white wine.
Raisins in the Calvados at least30 minutesmarinate.
Melt butter in a small pan, briefly sauté the diced apples until translucent. Add the raisins and Calvados and simmer gently. Remove from the heat, stir in the orange zest and let cool.
Lightly salt the inside of the boneless quail and loosely stuff them.
Wrap each quail with two slices of ham, ensuring the breast and legs are protected.
Heat clarified butter in a wide braising pot. Brown the quail all over.softFry until the ham has taken on a light color. Remove and keep warm.
Finely chop the shallots and slice the leek into thin rings. Sauté both slowly in the cooking fat without browning.
Deglaze with Noilly Prat and reduce significantly. Add white wine, reduce again, then stir in chicken stock and cream. Add thyme and bay leaf.
Return the quail to the sauce. Cover and cook until...very low temperatureapprox.45–60 minutesGently simmer – the sauce should not boil, but only steep.
Remove the bay leaf and thyme. Season the sauce with salt and a very small amount of pepper.
Witha few drops of lemon juiceAdd freshness.
Arrange the quail and serve withvery finely chopped parsleysprinkle.
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