Quail With Port Sauce Recipe


Cooking Time10 MinDifficulty LevelEasy
Health IndexAverageServings4
MethodMain Ingredient
Interest Group


 Fresh bread crumbs1 1⁄2 Cup (24 tbs)
 Dried thyme1 1⁄2 Tablespoon
 Dried rosemary1 1⁄2 Tablespoon
 Cayenne pepper1 Pinch
 All purpose flour1⁄3 Cup (5.33 tbs)
 Water3 Tablespoon
 Boneless quail1
 Whole grain mustard1⁄3 Cup (5.33 tbs)
 Vegetable oil1 Cup (16 tbs)
 Clarified butter1⁄3 Cup (5.33 tbs)
 Finely chopped shallots1
 Ground coriander1 Teaspoon
 Demi glace1 1⁄2 Cup (24 tbs)
 Port3⁄4 Cup (12 tbs)
 Honey1⁄3 Cup (5.33 tbs)
 Freshly ground pepper To Taste
 Salt To Taste
 Watercess1 Bunch (100 gm), washed, dried


1) In a shallow bowl, add bread crumbs, thyme, rosemary and cayenne pepper. Mix well.
2) In another shallow bowl add the all-purpose flour.
3) In a third bowl, beat the eggs with water.

4) Take the boneless quails and brush them with mustard and dip in the flour bowl for a light coating.
5) Next, dip the floured quail in the egg mixture and then coat it with the bread crumbs mixture on both sides.
6) On a saute pan, heat oil and saute the quail for 2 minutes on both sides until golden brown. Drain the quail on paper towels. Keep them warm till later.
7) In a saucepan, melt butter. Add in the shallots and saute 2 minutes. Next, add the demiglace, port and honey. Let the sauce come to a slow boil. In about 5 minutes it should be thick to coat the back of a spoon. Add salt and pepper. Mix well.

8) On four warm serving plates, pour the port sauce in equal portions. Lay two quail pieces per plate next to the sauce.
9) Serve hot.