Broiled Quail with Braised Fennel
This recipe makes 8 servings
|Per each of 8 servings: about||-|
|total fat||29 g|
|sat. fat||9 g|
- Portion size: 6 to 8
With rich flavour and plump breasts, quails are delicious and best eaten by hand. For a formal table, you might want to provide finger bowls of warm water with a slice of lemon for each guest. Instead of broiling, you could also grill the birds over medium-high heat. Serve with rice accented with a bit of saffron.
- 8 8jumbo quail, or 12 regular quails (4 lb/2 kg total)
- 6 6cloves garlic, minced
- 1/4 cup 1/4cupextra-virgin olive oil
- 1/4 cup 1/4cuplemon juice
- 2 tbsp 2tbspbrandy
- 2 tsp 2tspchopped fresh oregano, or 1 tsp/5 ml dried
- 2 tsp 2tspfennel seeds
- 1-1/2 tsp 1-1/2tspsalt
- 1/2 tsp 1/2tsppepper
- 1/4 tsp 1/4tspcayenne pepper
- 8 8lemon wedges
- Braised Fennel:
- 2 2fennel bulbfennel bulbs
- 2 tbsp 2tbspbutter
- 1/2 cup 1/2cupsodium-reduced chicken stock
- 1/4 cup 1/4cupdry white wine, optional
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
Holding each quail breast side down and using scissors, cut along both sides of backbone and remove bone. In large bowl, sprinkle quails with garlic, oil, lemon juice, brandy, oregano, fennel seeds, salt, pepper and cayenne; toss to coat insides and outsides evenly. Cover and marinate in refrigerator for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Braised Fennel: Meanwhile, cut stalks from fennel, reserving handful of fronds. Cut each bulb into 6 or 8 wedges. In large skillet, melt butter over medium-high heat; fry fennel, turning often, until lightly browned, about 10 minutes. Pour in stock, 1/2 cup (125 mL) water, wine (if using), salt and pepper; cover and simmer over medium heat until tender, about 15 minutes.
Uncover and cook over high heat until liquid is reduced enough to cling to fennel, 6 to 8 minutes; keep warm. Sprinkle with reserved fronds before serving.
Arrange quail, skin side up, on greased rack on baking sheet; broil about 5 inches (12 cm) from heat until golden, about 5 minutes. Turn and broil until juices run clear when quail is pierced and just a hint of pink remains at centre, 5 minutes for regular quail, 6 to 8 minutes for jumbo. Turn and broil until browned, 3 to 5 minutes. Serve with fennel and lemon wedges.
Source : Canadian Living Magazine: January 2008