STUFFED QUAIL with WHITE WINE SAUCE (((VERY EASY)))

This is a VERY EASY recipe. You can purchase quail in a specialty gourmet store, such as Wild Oats, etc.. I serve 2 quails per person, because they are so small. I usually serve either over a bed of rice or over Romaine lettuce.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 4  quail
•  salt & freshly ground black pepper
• 4  tablespoons cooked rice
• 4  dried apricots (chopped)
• 1⁄8 teaspoon ground ginger
• 1⁄2 teaspoon  grated  orange rind
• 1  tablespoon pine nuts (crushed)
•  melted unsalted butter
• 6  tablespoons white wine
• 1⁄2 orange, juice of
•  cognac

Directions

1. Wipe the quails with paper towel& season inside& out with salt& pepper.
2. Combine the cooked rice, chopped apricots, ginger, grated orange rind& pine nuts& moisten with a little melted butter.
3. Stuff the quails with the mixture& place them into a roasting pan.
4. Brush the quails with melted butter.
5. Roast in a preheated oven at 450 degrees for 8 to 10 minutes.
6. Reduce the heat to 300 degrees& roast for an additional 15 minutes, basting frequently with a mixture of wine (which should be reduced by 1/3), the orange juice& 4 tablespoons of melted butter.
7. Remove the quails to a serving dish& keep warm.
8. Taste the liquid in the roasting pan& adjust the seasonings, then pour the liquid over the quails.
9. Pour warmed cognac over the quails& carefully ignite.
10. Serve at once.