Servings:

• Serves 4

Cooking Time:

• Prep Time: 15 minutes

• Cook Time: 25 minutes

This dish pairs the slightly gamey taste of quail with a sweet and tart cherry reduction sauce, creating an elegant and visually impressive meal that's perfect for special occasions.

Ingredients:

• 4 whole quails, cleaned and ready to cook

• Salt and freshly ground black pepper, to taste

• 30 mL olive oil

• 60 grams shallots, finely chopped

• 150 grams fresh or frozen cherries, pitted

• 120 mL red wine (a good quality one)

• 60 mL balsamic vinegar

• 15 grams sugar (optional, depending on the sweetness of the cherries)

• Fresh chives or rosemary (optional, for garnish)

Instructions:

1. Prepare the Quail:

   • Preheat your oven to 200 degrees C.

   • Season the quail with salt and pepper inside and out.

2. Brown the Quail:

   • In a large ovenproof skillet, heat the olive oil over medium-high heat.

   • Add the quail and sear until browned on all sides, about 2 to 3 minutes per side.

   • Remove the quail from the skillet and set aside.

3. Make the Cherry Reduction:

   • In the same skillet, reduce the heat to medium and add the shallots. Cook until they are soft and translucent, about 2 minutes.

   • Add the cherries, red wine, balsamic vinegar, and sugar if using. Stir to combine and bring to a simmer.

   • Let the mixture reduce until it thickens slightly and the cherries are soft, about 10 minutes.

4. Bake the Quail:

   • Return the quail to the skillet with the cherry reduction.

   • Place the skillet in the preheated oven and roast the quail for about 10-15 minutes or until cooked through and juicy.

5. Serve:

   • Garnish with fresh thyme or rosemary if desired.

   • Serve the quail with the warm cherry reduction spooned over the top.

Chef Brooke Silk's Notes:

• Choosing Wine: A Pinot Noir or Merlot is recommended for the cherry reduction, as these wines complement the cherries without overwhelming the delicate flavour of the quail.

• Cherry Alternatives: If cherries are not available, dried cherries rehydrated in red wine or cherry preserves can be used as a substitute.

• Presentation Tip: Plating each quail on a small bed of arugula or mixed baby greens adds a pop of color and freshness to the dish.
  

See more of our fine dining recipes

Connect with us!