- Recipes Home
- Interest Groups
Quail With Orange Sauce In Potato Baskets Recipe
|Quail||6 , dressed|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
|White wine||1 1⁄2 Cup (24 tbs)|
|Water||1 Cup (16 tbs)|
|Grand marnier/Other orange flavored liqueur||1⁄2 Cup (8 tbs)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
Calories 849 Calories from Fat 478
% Daily Value*
Total Fat 53 g82.1%
Saturated Fat 12.3 g61.4%
Trans Fat 0 g
Cholesterol 177.9 mg
Sodium 447.1 mg18.6%
Total Carbohydrates 24 g7.9%
Dietary Fiber 3.7 g14.8%
Sugars 5.5 g
Protein 48 g96.5%
Vitamin A 15.6% Vitamin C 62.1%
Calcium 7.4% Iron 56.4%
*Based on a 2000 Calorie diet
Brown in oil and butter in skillet.
Remove quail, and set aside.
Add wine to pan drippings, bring to a boil, stirring well.
Return quail to skillet; cover, reduce heat to low, and cook 30 minutes, basting occasionally.
Remove rind from oranges.
Cut rind into 1 1/2- x 1/4-inch strips, place in a small saucepan with 1 cup water.
Bring water to a boil; let cook 1 to 2 minutes.
Remove rind from water, draining well; set aside.
Remove white membrane from oranges; cut each orange into sections.
Place each quail in a Potato Basket on serving platter, keep warm.
Combine cornstarch and liqueur, stirring well; add to pan drippings in skillet.
Bring mixture to a boil; cook 1 minute, stirring constantly.
Stir in orange rind, orange sections, and walnuts; heat thoroughly.
Spoon sauce over quail to serve.