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Recipe : ** Crunchy Quails With Almonds And Pistachios

Crunchy Quails With Almonds And Pistachios
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Course:
Main Dish

Practical information

  • Prep time
    15 min
  • Cooking
    30 min
  • Ready in
    45 min
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             

Categories

Difficulty:
easy recipe
Recipe for:
big families
Category:
Meat recipes

Recipe's Ingredients

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  • 4 whole quail
  • flour
  • 1 gg, beaten
  • fine salt, to taste
  • 1 large shallot, minced
  • freshly ground black pepper, to taste
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon finely minced , dried orange peel
  • 5 tablespoons butter
  • 2 tablespoons oil
  • 50 g finely ground almonds
  • 50 g finely ground pistachios
  • 100 ml madeira wine
  • 400 ml quail or chicken glace

  • Recipe preparation steps

  • 1
    Remove the whole breast, with skin, from the quail carcasses. Trim any excess skin. Place each breast between 2 sheets of plastic wrap and pound until the breast is about twice its original size. Set aside.
  • 2
    Remove each leg and thigh from the carcasses as a single piece. Trim the skin to make it neat. Set aside. Reserve the carcasses for stock.
  • 3
    Set out 3 plates for coating the breasts. Place flour in the first, place the beaten egg in the second, and place a mixture of the nuts, salt, thyme, and orange peel in the third. Working with one breast at a time, dip each first in the flour, shaking off any excess. Then dip it in the egg, allowing the excess to drain off. Finally dip it in the nut mixture. Press the mixture onto the surface to evenly coat the breast. Set it aside on a plate.
  • 4
    Preheat oven to 75°C.
  • 5
    Heat 2 tablespoons of butter in a frying pan over medium heat. Season the quail legs with salt and pepper and fry gently in the butter with the pan covered. The skin should be browned but not burnt. Drain the legs on a piece of absorbent paper and set aside in the oven.
  • 6
    In the meantime, heat 1 tablespoon butter and the oil in a large frying pan over medium heat. Gently cook the breasts until the coating starts to brown on each side. Set the breast aside in the oven.
  • 7
    Discard the pieces of nut coating from the frying pan and add the last 2 tablespoons of butter. Sweat the shallots until they are soft. Add the Madeira and increase the heat to high. Reduce almost totally. Add the glace and reduce until thick. Season with salt and pepper.
  • 8
    Arrange the 2 legs on each warmed serving plate. Place a breast on top of the legs. Spoon the sauce around the perimeter of the plates. Serve immediately.
  • Ready !