PREP TIME : 20 min CHILLING TIME : 12 min READY IN : 32 min MAKES : 4 servings LEVEL OF DIFFICULTY : Average
Ingredients
4 giant quails or 8 small quails
2/3 cup (150 ml) port or Madeira wine
1 star anise, crushed
2/3 cup (150 ml) walnuts, chopped
4 walnuts, whole (shelled)
1/4 cup (60 ml) peanut oil
2/3 cup (150 ml) unsalted butter
1/4 cup (60 ml) cognac
1/3 cup (75 ml) Canabec veal or game demi-glace
Salt & pepper to taste
Instructions
Season the inside and outside of quails with salt & pepper and set aside.
Mix the port or Madeira with the star anise and chopped walnuts and macerate a few hours.
Heat the peanut oil and half of the butter in an ovenproof frying pan. Brown the quails on each side, remove the excess fat and bake in the oven at 350°F (175°C) for 2 or 3 minutes.
Remove the quails from the oven and flambé with the cognac (for tips on how to flambé, see the YouTube link below).
Add the macerated liquid and bake for another to 4 to 8 minutes, basting a few times.
Remove the quails and reduce the cooking juice by one-third.
To make the sauce:
Add the demi-glace to the reduced cooking juices. Whisk in the remaining butter and add the whole walnuts.
