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George Truby Champagne Quail

George Truby Champagne Quail 

Ingredients:
 
  • 12 Quail
  • 12 slices back bacon
  • 12/24 vine leaves
  • 60 grams butter
  • Half litre aspic
  • 1 lemon
  • 500 grams white grapes (flesh only)
  • Salt & pepper
  • ½ bottle Champagne
 
Method:
 
 
  • Truss the birds, cover individually with vine leaf/leaves and wrap with bacon slice. Saute lightly in butter (about 15 minutes)
 
  • Tip away the butter from the pan and deglaze with the Champagne and half litre of firm meat glaze
 
  • Season with salt, pepper and lemon juice then simmer for 12 minutes
 
  • Take up Quails, remove trussing string and arrange them on a platter
 
  • In the pan, drop the grapes and allow the liquor to reduce
 
  • Pour the sauce over the Quails, coating them well. Place in the refridgertor for 2 hours, then serve
 

ABOUT US

Canter Valley is a producer and supplier of quality gourmet poultry products to the restaurant, food service and retail markets in New Zealand.