IvanEats recipe
Quail with Rice
Cooking for
2
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Ingredients
Method
- 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 (150°C) 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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