Quail with sage and bacon
6 servings
30 minutes
Quail with sage and bacon is a classic dish of French cuisine that delights with its sophistication and harmony of flavors. Quails infused with the aroma of sage and wrapped in bacon gain tenderness and a hint of spice. Madeira adds richness, transforming ordinary roasted poultry into an exquisite treat. Bulgur soaked in butter, aromatic herbs, and rich chicken broth gives the dish a special texture and depth. This dish is perfect for a festive dinner where each ingredient plays its role in creating a gastronomic symphony. It is best served with a glass of white wine that highlights the complex notes and richness of flavors inherent in this masterpiece of French cuisine.
1
Cut the backbone of the quail with a knife or kitchen scissors, salt the bird inside and out, place a small piece of butter and a sage leaf inside. Stick another sage leaf on the bird's breast and wrap the quail in one or two slices of bacon. Do this with each one.
- Quail: 6 pieces
- Sage leaves: 12 pieces
- Bacon: 12 pieces
- Butter: 60 g
2
Place the wrapped birds on a baking tray and send them to an oven preheated to 180 degrees for twenty to twenty-five minutes. Baste occasionally with Madeira or brush with a Madeira-dipped brush.
- Madeira wine: 100 ml
3
Meanwhile, roast bulgur in a saucepan with melted butter for a minute, add sugar, and pour in chicken broth. Cook on low heat, stirring constantly, for fifteen minutes. Season with salt and pepper, and mix with finely chopped cilantro, basil, and mint leaves, as well as the sauce from the quail that forms in the oven on the baking sheet.
- Bulgur: 300 g
- Clarified butter (ghee): 50 g
- Sugar: to taste
- Chicken broth: 500 ml
- Salt: to taste
- Ground black pepper: to taste
- Cilantro: 50 g
- Basil: 30 g
- Fresh mint: 20 g
