• 4 quails
  • salt and freshly ground pepper
  • 4 tablespoons cooked rice
  • 4 dried apricots, chopped
  • a good pinch of ground ginger
  • 1/2 teaspoon grated orange zest
  • 1 tablespoon pine nuts
  • 1/2 cup melted butter
  • 6 tablespoons white wine
  • juice of 1/2 orange
  • cognac


Wipe the quails, and season inside and out with salt and pepper. Combine the rice, chopped apricots, ginger, grated orange zest, and pine nuts and moisten with a little melted butter. Stuff the quails with the mixture and place them in a roasting pan. Brush the quails with melted butter. Roast in a preheated oven at 450*F. for 10 minutes. Reduce the heat to 300*F. and roast for a further 15 minutes, basting frequently with a mixture of the wine (which should be boiled to reduce by a third), the orange juice and about 4 tablespoons of melted butter. Remove the quails to a serving dish to keep warm. Taste the liquid in the roasting pan and, if necessary, add pepper and salt, then pour the liquid over the quails. Pour warmed cognac over the quails and ignite. serve at once.

Serves 4

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Submitted 6/13/05.
Source: Two Fat Ladies Ride Again Cook Book
Submitted By: Eileen Werth
Stuffed Quail