Apple Cheddar Stuffed Quail with Maple Glaze

date: October 23, 2012

Nutrition Information (per serving)

28 g
194 mg
17 g
4 g
1 g
67 mg

Maple Glaze
¼ cup pure maple syrup
¼ cup white wine vinegar
¼ cup champagne vinegar
¼ cup finely minced shallots
⅔ cup low-sodium beef stock
1½ tsp cornstarch
1½ tsp water

Apple Cheddar Stuffing
¼ tsp canola oil
1 Tbsp minced shallots
2 Tbsp minced fresh fennel
½ cup finely diced Granny Smith apples
2 Tbsp white wine
½ tsp dried parsley
2 Tbsp shredded cheddar cheese
Pinch sea salt
Pinch freshly ground black pepper

4 semi-boneless quail

  1. In a small saucepan over medium heat, combine maple syrup, vinegars and shallots. Cook until reduced by half. Add beef stock and bring to a boil. In a small bowl mix cornstarch with water. Add to the maple glaze and simmer for 5 minutes, or until slightly thickened.
  2. In a medium sauté pan over medium heat, sauté shallots and fennel in canola oil until translucent. Add the apples and continue sautéing for 3 to 5 minutes, or until heated through. Deglaze the pan with white wine and cook until dry. Remove from heat and allow mixture to cool.
  3. In a small bowl combine, cooled apple mixture, parsley, cheese and salt and pepper. Place stuffed quail on a baking sheet and stuff each quail with 3 tablespoons of Apple Cheddar Stuffing.
  4. Preheat broiler.
  5. Brush each quail with 2 tablespoons Maple Glaze. Place under broiler until golden brown.
  6. Change oven temperature to 375F. Finish quail in oven for 10 minutes, or until they reach an internal temperature of 165F.

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