Everyone knows duck with orange: this grandmother's recipe that was popular in the 80s: there wasn't a gathering without this sweet and savory dish. For a small New Year's Eve gathering, or for a stress-free celebration regarding the cooking of the poultry, I propose today to revisit the recipe with quails.
Empty or have your quails emptied by the poultry seller. Cut off the head. Season the inside of the quails with salt and pepper. Add a piece of bay leaf. Cut an orange into wedges and place a few pieces inside the cavity of the bird.
Peel an orange and remove the zest, cutting it into julienne strips. Blanch for one minute in boiling water. Remove the segments from the orange. Set aside.
Squeeze the remaining orange and collect the juice, mix it with the honey. Preheat the oven to 180° C. Heat the oil in a pot. Brown the quails on all sides. Season with salt and pepper. Once the quails are golden, pour the honey and orange juice into the pot, add a bay leaf. Add the orange zest and half of the segments. Bake for 25 to 30 minutes (depending on the size of your quails).
To finish, when the quails are cooked, plate the dishes: one quail in the center, pour the juice over, and garnish with a few fresh segments of orange and orange zest. You can serve wild rice, green beans, or even a celery root purée as a side dish.
0 servings
6
TH 
EN