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Sauteed Quail With Clementine Sauce

food.master's picture
Ingredients
  Quail 12
  Safflower oil 45 Milliliter
  Clementine/Tangerine / other orange juice concentrate 80 Milliliter
  Chicken stock 125 Milliliter
  Whipping cream 60 Milliliter
  Butter 5 Milliliter
  Lime juice 5 Milliliter
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Poultry
Interest: 
Gourmet
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
6

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