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.
Cook well, stirring occasionally, then add the 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,
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
Place the birds on a roasting tin and pour 6 tablespoons of olive oil over the top.
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.
To plate, place the quails on a large serving plate. Spoon the juices and fruit over and serve immediately.