- 3 oranges
- 1 ounce [28 g] butter
- 6 quails
- 2 shallots, minced
- 1 teaspoon [5 g] sugar
- 1/3 cup [80 mL] veal stock
- 12 green peppercorns
- Salt and pepper, to taste
- Boiling water
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- Preheat oven to 375°F [190°C].
- Rinse oranges; peel only 1 of the oranges, using a potato peeler.
- Remove white, then cut orange rind into really thin strips.
- Blanch orange rind strips for 3 minutes into boiling water, drain, then cool strips under cold running water; set aside.
- Press juice of all 3 oranges; set aside.
- Melt butter into a large casserole; brown whole quails on both sides.
- Transfer casserole into preheated oven; roast quails for 30 minutes.
- Set quails aside; remove excess fat from cooking juices.
- Brown in minced shallots; sprinkle shallots with sugar, stirring until golden.
- Pour in reserved orange juice; simmer for 2 to 3 minutes.
- Pour in veal stock; add reserved orange rind strips and green peppercorns.
- Simmer over medium heat, for 5 minutes; check for seasonings.
- Half reserved roasted quails; arrange into sauce and reserve, hot, until ready to serve.
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