Lorenza Avila

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Lorenza Avila

Quail to the Mustard

Name: Quail to the Mustard
Prep time: 45 min
Cook time: 45 min
Yield: 2
Cuisine: Internacional
Ingredients: 1 quail, big one (one half per person); 1 1/2 tablespoons olive oil; 1 tablespoon Dijon mustard; 2 tablespoons mustard seed; 1/2 teaspoons dry laurel; 1 clove garlic, fine minced; 1 pinch rosemary; 1/4 cups dry white wine; 1/4 cups chicken soup; to taste salt; to taste black pepper

45 mins

Low

4.75

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Lorenza Avila

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A rich quail recipe for the perfect mustard for a two-person dinner. The quail is a small bird that has a lot of flavor, in this case it is cooked with white wine, rosemary, laurel and mustard. Resulting in a juicy and sophisticated dish that you can not miss.

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Ingredients

2 portions

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Preparation

Bone the quail and put them with the skin upwards to flatten them a bit.

In a pan that can be put in the oven, roast the quail with the skin at 450 degrees Fahrenheit for 10 minutes.

While the quail is in the oven, in a bowl mix the oil, mustard, mustard seeds, rosemary, bay leaf, garlic, salt and pepper to taste.

Remove the quail from the oven and put the mustard mixture on the skin and leave in the oven for 15 minutes more.

Turn on the broiler and place the quail about 6-7 centimeters from the top of the oven and cook another 4-5 minutes until golden brown. (You have to be careful because mustard seeds can burn).

Remove the quail and put them in a dish with aluminum foil to keep them warm.

Add wine to the pan and wait for it to boil and reduce the wine by half. Add the broth and boil 1 minute. Strain the sauce and put it on the quail to serve.