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Pan-Roasted Quail with Port Sauce Recipe

Pan-Roasted Quail with Port Sauce Recipe

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Ingredients

Count

Nutrition

2057

Calories

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Ingredients:

Serving

1/2 cup dry red wine
1/4 cup good-quality port (preferably not too sweet )
1/4 cup olive oil
2 tbsp balsamic vinegar
2 tbsp maple syrup
2 tbsp low-salt soy sauce
2 bay leaves
1 tsp cracked black pepper
2 cloves garlic, crushed
several sprigs of fresh thyme or 1/4 tsp dried thyme
1/2 tsp juniper berries
8 quail, preferably fresh , with breast and backbones removed
2 tbsp olive oil
2 lb poultry bones , necks, and wing tips ( quail , chicken , duck , or any combination of the three)
2 carrots, roughly chopped (about 1/2 cup)
1 onion, diced (about 1/2 cup)
3 ribs celery, roughly chopped (about 3/4 cup)
1 bay leaf
1/2 tsp dried thyme
1 clove garlic, crushed with the flat of a knife blade
3 quarts water
1/2 cup veal stock or beef broth
1 cup good quality port
2 tbsp good-quality port
2 tbsp unsalted butter

Directions:

Using a wire whisk, combine the marinade ingredients in a stainless steel bowl. Add the quail and rub thoroughly with the marinade, inside and out. (Don't be afraid to use your hands.) Cover the bowl and refrigerate for several hours or overnight.
The Port Sauce accompaniment may be made while the quail is marinating. Combine the bones, vegetables, and seasonings in a roasting pan and roast in a 375°F oven for 2 hours, turning occasionally, until everything is well browned.
Transfer the bones and vegetables to a heavy-bottomed stockpot and cover with the water. Bring to a boil, add the beef and veal stock or beef broth, lower the heat to a simmer, and cook 1 1/2 hours. Strain this rich stock into another saucepan, add the cup of port, and simmer again to reduce liquid to 1 1/2 cups. At this point the sauce may be cooled and refrigerated for up to two days. Rewarm the sauce during the quail's preparation and add the final enrichment of port and butter just prior to serving. This will both enhance the final flavor and give the sauce a silken sheen.
To cook the quail, preheat the oven to 350°F. Heat 2 tablespoons of olive oil in a castiron or other heavy-bottomed, ovenproof skillet over medium heat. Drain the quail of excess marinade and pan roast, uncovered, until mahogany in color (about 3 minutes on each side). Place the ovenproof skillet and quail in the oven for 9 minutes. Serve immediately with the port sauce.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2057.18 Kcal (8613 kJ)
Calories from fat	546.67 Kcal
		% Daily Value*
Total Fat	60.74g	93%
Cholesterol	227.36mg	76%
Sodium	395.11mg	16%
Potassium	1809.12mg	38%
Total Carbs	163.89g	55%
Sugars	17.42g	70%
Dietary Fiber	26.09g	104%
Protein	37.65g	75%
Vitamin C	30.4mg	51%
Vitamin A	0.2mg	8%
Iron	80.5mg	447%
Calcium	2697.7mg	270%

Amount Per 100 g
Calories	173.75 Kcal (727 kJ)
Calories from fat	46.17 Kcal
		% Daily Value*
Total Fat	5.13g	93%
Cholesterol	19.2mg	76%
Sodium	33.37mg	16%
Potassium	152.8mg	38%
Total Carbs	13.84g	55%
Sugars	1.47g	70%
Dietary Fiber	2.2g	104%
Protein	3.18g	75%
Vitamin C	2.6mg	51%
Iron	6.8mg	447%
Calcium	227.8mg	270%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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