Quail in Lettuce with Kumquats

Name: Quail in Lettuce with Kumquats
Yield: Serves 4
Ingredients: 50 g (2 oz) sugar; 32 kumquats; 16 leaves of Batavia or other large-leafed lettuce; 16 leaves of Batavia or other large-leafed lettuce; 8 quail; 120 g (4 oz) unsalted butter; 2 tablespoons oil; salt and freshly ground black pepper; 2 teaspoons brandy; 300 ml (½ pint) good chicken stock; salt and freshly ground black pepper; 2 teaspoons arrowroot

Preparation info

Serves
4

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

This is one of my favourite recipes for quail. You could serve it on small potato galettes if you wanted it to be more substantial. A good recipe for supermarket quail which come without the tasty livers and hearts.

Ingredients

8 quail
2 tablespoons oil
120 g (4

Main course
Gluten-free

Method

Season the prepared birds and brown in the oil and 30 g (1 oz) of the butter. Peel the skin off 8 kumquats - easy to do with your fingers - and chop the skin coarsely. Mix the chopped skin with the remaining butter. Divide it into 8 knobs and stuff the cavities of the quail. Blanch the lettuce leaves by pouring boiling water over them and leaving for a minute or two. Dry on tea towels then cut