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Quail with rice is an elegant and flavorful dish, ideal for Valentine’s Day, a romantic dinner for two, or a cozy date night. The rich flavors, tender meat, and luxurious sauce make it a truly special meal. Whether you’re looking to impress a loved one or simply treat yourself to a gourmet experience at home, this dish is an excellent choice.
Why Truss the Quails?
Trussing the quails is an essential step that helps the birds retain their shape during cooking. It ensures that the meat cooks evenly, preventing the legs from overcooking while keeping the breast tender and juicy.
Without trussing, the bird can cook unevenly, resulting in dry or tough parts. By securing the legs close to the body, you achieve a more uniform texture and a beautiful presentation.
Searing in Duck Fat for Extra Flavor
For the best flavor, I prefer searing the quails in duck fat. Duck fat adds a deep, rich taste that enhances the natural flavors of the meat. It also has a high smoke point, making it an excellent choice for achieving a beautifully golden and crisp skin. If you don’t have duck fat, you can use a high-quality cooking oil like rapeseed, avocado, or grapeseed oil.
Basting the quails with butter while searing is another important step. This technique adds extra moisture and richness to the meat, ensuring that it stays juicy and flavorful throughout the cooking process. The butter also contributes to a delicious golden-brown crust on the outside of the quail.
Portioning the Quail
The portion size for this dish depends on the size of the quails. If the quails are particularly small, consider serving two per person to ensure a satisfying meal. If they are larger, one per person should be sufficient. This dish is meant to be indulgent and fulfilling, so adjusting portions based on the size of the birds is important for the perfect dining experience.
Preparing the Mushrooms
I use brown beech mushrooms in this dish because they have a delicate yet rich flavor that complements the quail beautifully. However, you can use other types of mushrooms such as cremini, shiitake, or even wild mushrooms.
One essential step when cooking mushrooms is to sweat them in a dry pan before adding any oil. This helps to remove excess moisture, allowing them to develop a more concentrated flavor and a firmer texture. If you add oil too soon, the mushrooms will absorb it immediately, and can become soggy instead of developing a golden-brown exterior. Sweating them first ensures that they stay flavorful and maintain the right consistency.
A Good Wine Makes a Better Sauce
The sauce is a crucial component of this dish, and using a good-quality wine makes all the difference. Choose a wine that you enjoy drinking, as its flavors will concentrate and enhance the overall dish. A dry red wine with balanced acidity works well, depending on your preference.
I also use reduced veal stock to add depth and complexity to the sauce. If veal stock is not available, a high-quality beef stock is an excellent alternative. The stock helps create a velvety texture and intensifies the overall richness of the dish.
If you’re interested in making your own beef stock, check out the video below for a step-by-step guide:
The Best Rice for This Dish
For the rice, I prefer using long-grain basmati rice. It has a light, fluffy texture and a subtle aroma that pairs beautifully with the flavors of the quail. While other types of rice can work, basmati provides the best balance of texture and flavor.
Cooking the rice in homemade chicken stock instead of water takes the dish to another level. The stock infuses the rice with a savory depth that complements the quail and mushrooms perfectly. Store-bought stock can be used, but homemade chicken stock ensures the best flavor and allows you to control the ingredients. If you’d like to make your own chicken stock, check out the video below:
Choosing the Right Pot
Using an oven-safe pot is essential for this recipe, as it allows you to transfer the dish seamlessly from stovetop to oven. I prefer using a cast iron pot because it retains and distributes heat evenly, ensuring that everything cooks at the right temperature. The even heat retention helps develop deeper flavors in both the quail and the sauce.
If you don’t have a cast iron pot, a heavy-bottomed Dutch oven is another excellent choice. The goal is to use a pot that holds heat well and allows for consistent cooking. For my recommended kitchen tools to help with this recipe, see the links below.
Final Touches and Serving
Once the quails and rice are perfectly cooked, it’s time to plate the dish. Arrange the quail on top of the rice, spooning some of the rich sauce over the top. Garnish with fresh herbs like parsley or thyme for an extra layer of aroma and freshness.
This dish pairs wonderfully with a glass of the same wine used in the sauce, creating a harmonious dining experience. A side of lightly dressed greens or roasted vegetables can also complement the flavors without overpowering the dish.
Quail with rice is an elegant and flavorful dish, ideal for Valentine’s Day, a romantic dinner for two, or a cozy date night. The rich flavors, tender meat, and luxurious sauce make it a truly special meal. Whether you’re looking to impress a loved one or simply treat yourself to a gourmet experience at home, this recipe is an excellent choice.
Total Time:1 hour
Yield:2–4 portions 1x
Ingredients
Scale
2–4 quails
Kitchen twine
1 tbsp duck fat (or cooking oil)
1 sprig rosemary
6 sprigs thyme (4 tied together, 2 separate)
4 tbsp butter (divided)
200 g bacon, diced
1 onion, chopped
3 dl (1 ¼ cups) rice
6 dl (2 ½ cups) chicken stock
1 garlic clove, thinly sliced
2 dl (¾ cup) red wine
2.5 dl (1 cup) veal stock (or beef stock)
Brown beech mushrooms (or other types)
1 tbsp cooking oil
Salt (to taste)
Black pepper (to taste)
Instructions
Salt the inside of the quails. Truss them with kitchen twine by tying the legs together to help them retain their shape and cook evenly. Season all over with salt and black pepper.
Heat the duck fat in a frying pan over medium-high heat. Sear the quails with the rosemary and 2 sprigs of thyme until they start to brown.
Add 2 tbsp of butter and baste the quails continuously while searing until golden on all sides.
Transfer the quails to a plate, cover with aluminum foil, and let rest while preparing the rice.
In an oven-safe pot, melt 1 tbsp of butter. Add the bacon and fry until golden. Add half of the chopped onion and sauté for a few minutes.
Stir in the rice and let it toast for a minute. Pour in the chicken stock, add salt, and place the tied bundle of 4 thyme sprigs in the pot. Bring to a boil, cover with a lid, and let simmer until the liquid is fully absorbed.
In a separate pan, melt 1 tbsp of butter. Sauté the remaining onion and sliced garlic for a few minutes. Season with salt.
Pour in the red wine and let it reduce by half. Add the veal stock and continue simmering until the sauce thickens. Strain through a fine mesh strainer.
When the rice is cooked, place the quails on top, pouring over any resting juices. Transfer to a preheated oven at 150°C (300°F) and bake uncovered for 15 minutes.
Meanwhile, trim the ends off the beech mushrooms and separate them.
Heat a dry pan over medium heat and fry the mushrooms until they begin to brown. Add 1 tbsp of cooking oil, season with salt, and cook until golden. Set aside.
Serve the quails with the rice, mushrooms, and sauce. Enjoy!
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