
Sautéed Quail Breasts and Thighs en Civet

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If you cut up the quail ahead of time, there is no last-minute carving. You can even brown the breasts, skin side down, ahead of time and then roast them in the oven just before serving. The "en civet" means that you are including the giblets in the sauce by pureeing them with butter in a food processor and working the butter through a strainer. If you don't want to bother with all the sauce-making advice, just sauté the breasts and thighs until they are firm to the touch (unlike squab, quail is a white meat and is cooked to the same doneness as chicken) and serve them as they are. Makes 8 first-course or 4 main-course servings.
ingredients
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serves: 4
8 quail (with giblets)
Salt
Pepper
3 tablespoons olive oil
Optional Sauce
1 leek (white part only, cleaned, or onion, cut in half)
1 carrot (peeled and thinly sliced)
Bouquet garni
1 quart brown chicken broth (or more as needed to cover)
4 tablespoons butter
1 tablespoon fresh parsley (finely chopped at the last minute)
Servings Per Recipe: 4
Amount per Serving
Calories: 715
- Total Fat: 43.5 g
- Saturated Fat: 14.5 g
- Trans Fat: 0.5 g
- Cholesterol: 172 mg
- Sodium: 23131.7 mg
- Total Carbs: 22 g
- Dietary Fiber: 0.9 g
- Sugars: 18.3 g
- Protein: 56.7 g
preparation

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