Festive Christmas Quails

Original source: Great British Chefs – Bruno Loubet

To make the stuffing, cut 6 slices of pancetta into small pieces. In a pan, heat 3 tablespoons of oil.
Add the pancetta and fry to a light colour. Add the garlic, mushrooms, onions, lemon zest and thyme.

  • 6 pancetta slices
  • 1 garlic clove
  • 150g of mushrooms, sliced
  • 125g of onion, chopped
  • 1 lemon zest, grated
  • 8 sprigs of fresh thyme
  • 3 tbsp of olive oil

Cook well, stirring occasionally, then add the rice.
Mix well and add the 200ml of chicken stock and 50g of butter. Cover with a lid or a foil.
Lower the heat and gently simmer for 15 minutes.

  • 50g of butter
  • 200ml of chicken stock
  • 100g of long grain rice

Take off the heat and leave to rest for 2-3 minutes. Pour the rice onto a tray and cool down quickly.

Clean the pan then heat the remaining butter. When it foams, cook the cleaned livers for 2 minutes only,
then tip onto a chopping board and chop quite finely. Add to the cooling rice.

  • 50g of butter
  • 250g of chicken livers

Heat the oven to 200°C/Gas mark 6

When the rice is at room temperature, fill the quails with the stuffing and close each opening with
2 cocktail sticks. Wrap 2 slices of pancetta around each bird.

  • 4 jumbo quails
  • 8 pancetta slices

Place the birds on a roasting tin and pour 6 tablespoons of olive oil over the top.
Cook for 10 minutes then add the white wine to the tin and leave to cook for another 15 minutes.

  • 6 tbsp of olive oil
  • 200ml of sweet white wine

Remove from the heat and place on a plate. Cover with foil and keep warm.

Add the 300ml of stock to the roasting tray with the cranberries and the grapes.
Simmer gently until the jus is a light consistency.

  • 120g of dried cranberries
  • 40 red grapes
  • 300ml of chicken stock

To plate, place the quails on a large serving plate. Spoon the juices and fruit over and serve immediately.