Sauteed Quail With Clementine Sauce
|Safflower oil||45 Milliliter|
|Clementine/Tangerine / other orange juice concentrate||80 Milliliter|
|Chicken stock||125 Milliliter|
|Whipping cream||60 Milliliter|
|Lime juice||5 Milliliter|
Split the quail down the back, season lightly with salt and pepper.
Heat the oil in a large skillet.
Saute the quail for 6 minutes per side, reserve hot.
Heat the Clementine juice in a sauce pan with the chicken stock, bring to a boil and reduce heat.
Add the cream and simmer until sauce is reduced enough to coat a spoon.
Remove from heat.
Whip in the butter and lime juice.
Place chicken on a serving plate and cover with sauce and serve.