Quail with Balsamic Glaze

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Preparation info

  • Portions:

    12

    (see )
    • Difficulty

      Complex

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
1 pt<

Method

Procedure

  1. Combine the balsamic vinegar and rosemary in a stainless-steel pan. Reduce to about 2 oz (60 mL), or until syrupy. Strain.
  2. In another saucepan or