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Honey Glazed Quail with Fennel Salad and Cranberry/Chestnut Marmalade


    Creative flair and familiar flavours combine to create an accessible and delicious alternative to more traditionally festive fowl.



    6 semi-boneless quails
    2 lemons, zested
    1 Tbsp (15 mL) extra-virgin olive oil
    1 tsp (5 mL) black peppercorns, ground
    2 Tbsp (30 mL) butter
    2 Tbsp (30 mL) blackberry honey
    2 sprigs fresh thyme
    Salt, to taste

    Lay quails flat onto cutting board, skin side down. Drizzle with olive oil, then rub in lemon zest and pepper. In a thick-bottom pan at medium to low heat, add a small amount of oil, then place the quails skin side down. Sauté until skin becomes crispy (about 7 minutes).

    Once crisped, add butter, honey, and thyme. Flip quails over and baste for 45 seconds. Serve.

    Fennel Salad

    2 bulbs fennel, shaved finely on mandoline slicer
    2 shallots, minced
    1 clove garlic, mashed
    1 tsp (5 mL) fennel seed, toasted and ground
    1 tsp (5 mL) sea salt
    2 lemons, juiced
    1 Tbsp (15 mL) extra-virgin olive oil
    1 tsp (5 mL) chili flakes

    Combine all ingredients in a salad bowl. Toss together until well mixed. Wait 5 minutes before you serve to allow fennel to wilt slightly.

    Cranberry and Chestnut Marmalade

    1 cup (250 mL) fresh cranberries
    2 cups (500 mL) cranberry cocktail
    1 orange, zest and juice separated
    1 cup (250 mL) white wine vinegar
    1 cup (250 mL) sugar
    1 cup (250 mL) canned unsweetened chestnuts, roughly chopped
    2 cups (500 mL) dried cranberries

    In a large-mouth pot add fresh cranberries, cranberry cocktail, orange juice, vinegar, and sugar. Reduce by two-thirds or until thin syrup consistency. Add the rest of the ingredients and mix together. Serve warm or cold.

    ­­­Serves 6.

    source: "Make This Holiday Feast a Rare One," alive #290, December 2006


    Honey Glazed Quail with Fennel Salad and Cranberry/Chestnut Marmalade




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