Quail Stuffed with Wild Rice and Orange

• 8 quail
• 1 large navel orange
• 1 carrot, finely chopped
• 2

Peel the skin (without the pith) from the orange in strips. Cut the strips into julienne and blanch for 15 minutes in 1 litre (1¾ pints) of boiling water. Cut the flesh of the orange into segments and set aside.

Sweat the vegetables in 1-2 tablespoons of the butter until they are golden and soft.

Soak the wild rice in cold water for one hour. Simmer gently, covered, in 200 ml (s