Entrée: United Kingdom – Stuffed Quail with Apricots, Bacon and Sage

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 5 min

Total 50 min

Ingredients

4 whole quail, about 1 lb total (454 g total)
8 dried apricots, finely chopped
4 rashers bacon or pancetta, halved
1 / 2 cup (60 g) fresh breadcrumbs
1 tbsp (15 ml) chopped fresh sage
1 tbsp (15 g) butter
1 / 4 cup (60 ml) chicken stock
Salt and pepper to taste

Instructions

1. Preheat oven to 200°C (400°F). Mix apricots, breadcrumbs, sage, salt and pepper; moisten with a little melted butter to form stuffing.
2. Loosely fill each quail cavity with the stuffing; wrap each bird with bacon and secure with kitchen twine or toothpicks.
3. Place quail on a roasting tray, roast 20–25 minutes until bacon is crisp and quail cooked through, basting once with chicken stock.
4. Rest briefly, remove twine, and serve whole or halved with pan juices spooned over.