Ease of Preparation: Medium.
Yield: 2 servings.
Apricot-Calvados Sauce
Ingredients:
1 tablespoon (15ml) olive oil
1 large shallot, finely chopped
1/3 cup (80ml) pitted and sliced fresh apricots
¼ cup (60ml) calvados
1 ½ cups (360ml) chicken stock
2 teaspoons (10ml) lemon juice
1 tablespoon (15ml) honey
1 sprig of thyme, chopped
1 tablespoon (15ml) butter
Salt and pepper
Method:
In a small pan, heat oil over medium-high heat.
Add shallots and apricots and cook for 5-6 minutes, stirring occasionally.
Once the shallots and apricots have softened, deglaze the pan with the calvados and cook for 2-3 minutes until reduced.
Add chicken stock, lemon juice, honey and thyme sprig, and bring to a light boil.
Simmer for about 8-10 minutes.
Once reduced, add butter and stir constantly for 2 minutes.
Remove sauce from heat. Season with salt and pepper.
Reserve for plating.
Spiced Quail
Ingredients:
1/8 teaspoon (0.5ml) salt
1/8 teaspoon (0.5ml) pepper
½ teaspoon (3ml) nutmeg
½ teaspoon (3ml) cinnamon
2 (5oz. or 150g) semi-boneless quail, butterflied
2 tablespoons (30ml) olive oil
Apricot-calvados sauce (see recipe)
Method:
Preheat oven to 375 degrees.
In a small bowl, stir together, salt, pepper, nutmeg and cinnamon.
Rub spice mix on both sides of the quail.
Heat oil in a cast iron pan over medium-high heat.
Place quails skin side down in hot oil, and sear for 2-3 minutes.
Flip and cook for 2 minutes.
Place cast iron pan with quails in oven at 375 degrees and continue cooking for 3-4 minutes.
Remove quail from oven and serve immediately with apricot-calvados sauce.
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