Roasted quail with clementines and spices & new potatoes
Medium Red
Appellation(s)
- Juliénas
Here's a festive menu with a twist on the usual poultry! Juliénas pairs wonderfully with the delicate yet spicey game dish.
Ingredients
- 4 quails
- 4 clementines
- 10cl orange juice
- 30cl chicken stock
- 6 star anis
- 6 green cardamom seeds
- 1 clove
- 1 tsp grated fresh ginger
- 1 cinnamon stick
- 1 tsp paprika
- A dash of sherry vinegar
- 6 small garlic cloves
- 20g butter
- Salt and pepper
- 1kg new potatoes
- 1 tbsp paprika
- 1 tsp garlic powder
- Olive oil
Preparation
- Step 1Preheat the oven to 200°C.
- Step 2In a pan, on a low heat, melt the butter with a bit of oil and brown the quails. Remove the quails and deglaze with the vinegar.
- Step 3Pour the orange juice and the chicken stock into the pan. Then add the spices and whole garlic cloves, sprout removed. Season.
- Step 4Put the quails and juice in an ovenproof dish. Place the washed potatoes on a baking tray covered with baking paper. Add the paprika, garlic powder and olive oil, mix together.
- Step 5Cook the quails and the potatoes in the oven for 45 minutes. Baste the quails constantly throughout and turn them over from time to time.
- Step 6Once cooked, strain the jus and pour into a saucepan. Peel the clementines and remove the segments. Add them to the saucepan and reduce the jus on a high heat for 5 minutes. Whisk in a large knob of butter. Adjust the seasoning to taste.
- Step 7Serve and enjoy with the spicy clementine sauce.
