Southwestern Roasted Quail with Kumquat SauceFrom raventx1 8 years ago
- 6 New Mexico dried red chile peppers shopping list
- 2 teaspoons (10 ml) freshly ground black pepper shopping list
- lemon juice shopping list
- 2 tablespoons (30 ml) olive oil shopping list
- 12 6-ounce (180 g) quail, breastbone removed shopping list
- kumquat Sauce: shopping list
- 1 tablespoon (15 ml) canola oil shopping list
- 2 large shallots, minced or 1/4 cup (40 g) minced red onion shopping list
- 12 fresh kumquats, chopped with skin intact shopping list
- 2 fresh jalapeño chile peppers, seeded and minced shopping list
- 1/4 cup (60 ml) red wine vinegar shopping list
- 2 cups (480 ml) fresh orange juice shopping list
- 1 tablespoon (15 ml) honey shopping list
- 1 1/2 cups (360 ml) fat-free, no-salt-added canned chicken broth shopping list
- salt and freshly ground pepper shopping list
- fresh kumquats and lemon leaves, for garnish (optional) shopping list
How to make it
- Preheat oven to 300°F (149°C).
- Arrange peppers on a baking sheet and roast for 30 to 45 seconds until warmed. Remove the stems and seeds and puree the flesh in a food processor to a fine powder.
- Stir in black pepper and place in a shallow dish. Set aside.
- Rinse the quail and pat dry. Sometimes you can buy quail already boned-out, or remove the breastbone by cutting down the bone with a sharp knife and pulling the bone away from the carcass. Rub the quail with lemon juice and brush tops of quail with the olive oil. Sprinkle on the chile pepper mixture and press in gently with your fingers.
- Increase oven setting to 325°F (160°C), Gas Mark 3 Place the quail in a single layer in a large shallow baking pan, breast side up. Add about 1/8 inch water to the pan. Cover with foil and bake for 3o to 45 minutes, until done.
- To prepare sauce: heat oil in a small heavy saucepan. Add shallots, kumquats and jalapeños. Saute over low heat, stirring, until shallots are limp, about 4 minutes. Stir in vinegar and simmer until liquid almost evaporates. Add orange juice, honey, and chicken broth. Simmer until reduced to about 2 1/2 cups (600 ml) and the sauce lightly coats the back of a wooden spoon. Taste, adding salt (if using) and pepper. Keep warm.
- To serve, arrange roasted quail on a large serving platter. Nap each quail with 2 tablespoons (30 ml) of the sauce. Place any remaining sauce in a small serving dish to pass separately. Decorate the platter with lemon leaves and kumquats.
- Per serving:
- 243 calories (35% calories from fat), 29 g protein, 9 g total fat (2.1 g saturated fat), 10 g carbohydrate,
- 2 g dietary fiber, 89 mg cholesterol, 73 mg sodium
- Diabetic exchanges: 4 lean protein, 1/2 carbohydrate (fruit)
- Note: The analysis assumes that you will not eat the skin. If you do, add 50 calories and 5 grams of fat.
The Cookraventx1 Houston, TX
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