Ingredients Jump to Instructions ↓

  1. 8 Quail, preferably fresh - with breast and Back bones removed

  2. 2 tablespoons 30ml Olive oil Marinade

  3. 1/2 cup 118ml Dry red wine

  4. 1/4 cup 59ml Good-quality port (preferably not too sweet)

  5. 1/4 cup 59ml Olive oil

  6. 2 tablespoons 30ml Balsamic vinegar

  7. 2 tablespoons 30ml Maple syrup

  8. 2 tablespoons 30ml Low-salt soy sauce

  9. 2 Bay leaves

  10. 1 teaspoon 5ml Cracked black pepper

  11. 2 Garlic cloves - crushed Several sprigs of fresh thyme (or 1/4 teaspoon dried thyme)

  12. 1/2 teaspoon 2 1/2ml Juniper berries Port Sauce

  13. 2 lbs 908g / 32oz Poultry bones, necks, and wing tips (from quail, chicken, duck, or any Combination of the three)

  14. 1/2 cup 55g / 1.9oz Roughly-chopped carrots

  15. 1/2 cup 31g / 1.1oz Diced onion

  16. 3/4 cup 82g / 2.9oz Roughly-chopped celery ribs

  17. 1 Bay leaf

  18. 1/2 teaspoon 2 1/2ml Dried thyme

  19. 1 Garlic clove - crushed

  20. 3 Water

  21. 1/2 cup 118ml Veal stock, or beef stock

  22. 1 cup 237ml Good-quality port Final Enrichment

  23. 2 tablespoons 30ml Good-quality port

  24. 2 tablespoons 30ml Unsalted butter

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Using a wire whisk, combine the marinade ingredients in a stainless steel bowl. Add the quail and rub thoroughly with the marinade, inside and out. (Don't be afraid to use your hands.) Cover the bowl and refrigerate for several hours or overnight. The Port Sauce with which the quail will be served may be made while the quail is marinating. Combine the bones, vegetables, and seasonings in a roasting pan and roast in a 375 degree oven for 2 hours, turning occasionally, until everything is well browned. Transfer the bones and vegetables to a heavy-bottomed stock pot and cover with the water. Bring to a boil, add the veal stock or beef broth, lower the heat to a simmer, and cook 1 1/2 hours. Strain this rich stock into another sauce pan, add the cup of port, and simmer again to the reduce liquid to 1 1/2 cups. At this point, the sauce may be cooled and refrigerated for up to two days. Rewarm the sauce during the quail's preparation and add the final enrichment of port and butter just prior to serving. This will both enhance the final flavor and give the sauce a silken sheen. To cook the quail, preheat the oven to 350 degrees. Heat 2 tablespoons of olive oil in a cast-iron or other heavy-bottomed, ovenproof skillet over medium heat. Drain the quail of excess marinade and pan roast, uncovered, until mahogany in color (about 3 minutes on each side). Place the ovenproof skillet and quail in the oven for 9 minutes. Serve immediately with the port sauce. This recipe yields 4 servings as an entree or 8 as a first course.


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