Wrap the quail in pancetta to keep the flesh moist. The apples and Calvados add a rich, sweet flavor to the dish.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|8 quail||2 Granny Smith apples, peeled, cored, and sliced|
|1/2 tsp freshly grated nutmeg||1 tbsp butter, melted|
|salt and freshly ground black pepper||2 tsp. raw or light brown sugar|
|small bunch of sage leaves||4 Tbsp. Calvados or applejack|
|8 slices of pancetta, unrolled|
Preheat the oven to 400°F (200°C). Season the quail inside and out with the nutmeg, salt, and pepper, then tuck a couple of sage leaves into the cavity. Wrap a strip of pancetta around each bird, tucking the ends underneath.
Place the apples in a large roasting pan, and toss with the butter and sugar. Arrange the quail on the apples. Roast for 25–30 minutes, turning occasionally, until both the quail and apples have turned golden brown.
Transfer the quail and apples to a serving platter. Stir the Calvados into the roasting pan and stir over high heat until it boils. Cook for 30 seconds, then pour over the quail and apples. Serve at once.
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