Wayne Gisslen

Quail with Balsamic Glaze

banner
Preparation info
  • portions:

    12

    (see ) portion size: 1 quail plus garnish
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
1 pt

Method

  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 sauté pan, heat the olive oil and add the garlic. Cook briefly.
  3. Add the chard leaves. Stir while cooking over high heat to wilt the greens and evaporate excessive moisture. Cook just until tender.

Per serving: Calories, 600; Protein, 37 g; Fat, 36 g (54% cal.); Cholesterol, 110 mg; Carbohydrates, 33 g; Fiber, 5 g; Sodium, 200 mg.