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Sauteed Quail With Clementine Sauce Recipe
|Safflower oil||45 Milliliter|
|Clementine/Tangerine / other orange juice concentrate||80 Milliliter|
|Chicken stock||125 Milliliter|
|Whipping cream||60 Milliliter|
|Lime juice||5 Milliliter|
Calories 941 Calories from Fat 542
% Daily Value*
Total Fat 60 g92.8%
Saturated Fat 17.9 g89.6%
Trans Fat 0 g
Cholesterol 351.1 mg
Sodium 332.3 mg13.8%
Total Carbohydrates 6 g1.9%
Dietary Fiber 0.24 g0.94%
Sugars 2.1 g
Protein 88 g176.5%
Vitamin A 21.9% Vitamin C 56.1%
Calcium 7.4% Iron 99.4%
*Based on a 2000 Calorie diet
Heat the oil in a large skillet.
Saute the quail for 6 minutes per side, reserve hot.
Heat the Clementine juice in a sauce pan with the chicken stock, bring to a boil and reduce heat.
Add the cream and simmer until sauce is reduced enough to coat a spoon.
Remove from heat.
Whip in the butter and lime juice.
Place chicken on a serving plate and cover with sauce and serve.