Quail and Pear with a Spiced Wine Sauce

Quail and Pear with a Spiced Wine Sauce

  • Preparation 20 min
  • Cooking 30 min
  • Servings 4
  • Nut-free
  • Gluten-free
  • Egg-free

Categories

Ingredients

    • 2 small ripe but firm pears, peeled, halved and seeded 

    • 2 tablespoons (30 ml) butter
    • 1 tablespoon (15 ml) olive oil
    • 1 teaspoon (5 ml) sugar
    • 4 quails, partially boned (see note)
    • 1 shallot, finely chopped 

    • 2 star anise pod 

    • 1 cinnamon stick 

    • 1/2 cup (125 ml) sweet wine (Muscat, ice wine, Sauternes, etc.).
    • 1 cup (250 ml) veal or game stock
    • Salt and pepper

Preparation

Note from Ricardo

You can get partially boned quails in some grocery stores or ask your butcher to prepare them for you. We say "partially boned" because only the breasts are deboned.

Personal Note