Ease of Preparation: Medium
Yield: 8 servings, as an appetizer
Ingredients:
4 semi-deboned quail, butterflied, backbone and ribs removed from the inside
Salt and pepper
Sunflower oil, to sear, plus 2 tablespoons (30 ml) for sauce
2 medium shallots, finely diced
1 tablespoon (15 ml) rosemary, finely chopped
2 tablespoons (30 ml) honey
½ cup (120 ml) Calvados
1 cup (240 ml) chicken stock
2 cups (470 ml) halved red grapes
½ cup (120 ml) butter, cubed cold
1 lemon, juice
Chopped chives, for garnish
Method:
Season the butterflied quail all over with salt and pepper.
Heat a drizzle of sunflower oil in a large skillet over medium-high heat. Add the quails to the pan, skin-side down and sear until a golden-brown crust has formed, 3-4 minutes. Depending on the size of your pan, you may have to cook the quail in batches, so as not to overcrowd.
Flip the quails and cook for 3-4 more minutes.
Transfer the quails to a plate and allow rest for 3-4 minutes.
Meanwhile, heat 2 tablespoons (30 ml) of sunflower oil in a small saucepan over medium-heat. Add the shallot and rosemary to the pan and cook for 1-2 minutes.
Add the honey and cook for 1 minute. Increase heat to medium-high.
Carefully pour the Calvados into the pan. It will ignite, so be mindful. Once the flames die down, add the chicken stock. Bring the mixture to a simmer and allow to reduce until slightly thickened, 3-4 minutes.
Add the grapes and bring to a simmer again. Cook for 2-3 minutes.
Remove the pan from the heat and begin to swirl the butter in a few cubes at a time to emulsify the sauce. Once all the butter has been incorporated and the sauce is thick and glossy, add lemon juice and season with salt and pepper. Reserve and keep warm.
Transfer the cooked quail to serving plates, spoon the sauce onto and around them, garnish with chives and serve immediately.
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