Quails with Sage and Bacon

Main Dishes | French cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Quails with sage and bacon

Ingredients

Quail Egg - 6 pieces
Chopped Sage Leaves - 12 pieces
Bacon - 12 pieces
Bulgur - 10.6 oz
Madeira - 3 fl oz
Butter - 2.1 oz
Ghee - 1.8 oz
Chicken Broth - 17 fl oz
Basil - 1.1 oz
Cilantro - 1.8 oz
Fresh Mint - 0.7 oz
Sugar - to taste
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Remove the backbone from the quail using a knife or kitchen shears, then season the bird inside and out with salt. Place a small piece of butter and a sage leaf inside. Attach another sage leaf to the breast of the bird and wrap the quail in one or two slices of bacon. Repeat this process for each quail.

Step 2

Place the wrapped birds on a baking sheet and put them in an oven preheated to 356°F for twenty to twenty-five minutes. Roast, occasionally basting with Madeira or brushing with a brush dipped in Madeira.

Step 3

Meanwhile, sauté the bulgur in a saucepan with clarified butter for one minute, add sugar, and pour in the chicken broth. Cook on low heat, stirring constantly, for fifteen minutes. Season with salt and pepper, and mix in finely chopped cilantro, basil, and mint leaves, as well as the sauce that forms from the quail in the oven on the baking sheet.