Stuffed Quail with Apricots, Brown Rice & Orange Glaze
Tender quails stuffed with a fragrant filling of pine nuts, dried apricots and brown rice, then basted with a silky orange and white wine reduction. A festive yet approachable dish that turns any dinner into a special occasion.
🛒 Ingredients
2 servings
- 4 cleaned quails
- 300 g pine nuts (or roughly chopped walnuts/chestnuts)
- 100 g cooked brown rice
- 5 dried apricots, finely chopped
- Zest of 1 organic orange
- 250 ml fresh orange juice (about 5 oranges)
- 250 ml dry white wine
- 2 tbsp unsalted butter
- 1 tsp sugar
- Salt and freshly ground black pepper
- 1 bouquet garni: thyme, bay leaf, small sprig of rosemary
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Directions
- 1
Roughly crush the pine nuts (or walnuts). Combine with cooked brown rice, chopped apricots and orange zest. Season with salt and set aside.
- 2
In a saucepan, combine orange juice, white wine and the bouquet garni. Simmer over low heat for 30 minutes until reduced. Off the heat, whisk in the butter and add a pinch of sugar if needed. Keep warm.
- 3
Preheat oven to 180 °C (355 °F). Season quails inside and out with salt and pepper. Stuff each cavity with the rice filling and seal with a toothpick.
- 4
Place quails in a roasting pan and brush generously with the orange sauce. Roast for about 45 minutes, basting every 15 minutes, until the skin is golden and lacquered.
- 5
Remove quails and deglaze the pan with a glass of white wine over medium heat, scraping up the caramelised bits. Strain and stir into the remaining orange sauce.
- 6
Spoon the glossy sauce over the quails just before serving. Pairs beautifully with celeriac purée or sautéed green beans.
💡 Chef's Tip
For extra crispy skin, switch to the broiler/grill for the last 2–3 minutes. Rosemary is bold — a small sprig is all you need in the bouquet garni.
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