STUFFED QUAIL WITH ROSE GERANIUM JELLY

Stuffed Quail with Rose Geranium Jelly image

Provided by Food Network

Time 1h50m

Number Of Ingredients 19

8 semi-boneless quail, wing tips removed
Salt and pepper, to taste
1 loaf French-style bread (baguette) diced (about 4 cups)
8 tablespoons butter
1 cup chicken or duck livers, cleaned and patted dry
1 onion finely diced
1 large granny smith apple, peeled and diced
2 teaspoons fresh thyme or 1 teaspoon dry
2 teaspoons fresh sage or 1 teaspoon dry
1/2 cup green onions, chopped
1/4 cup parsley
3 cups chicken stock, heated
2 shallots, finely chopped
1 cup wine, a full-bodied rose or riesling is nice (depends on the kind of jelly you use)
3 cups quail, chicken or duck stock
2 tablespoons cider vinegar
3 tablespoons rose geranium jelly, or use other jelly, such as apple, currant, port wine or herb jelly
3 tablespoons unsalted butter
Salt and pepper

Steps:

Preheat the oven to 400F. Rinse the quail in cold water, pat dry and set aside. Place diced bread in a large bowl. Melt butter in a skillet and gently saute livers until firm but still rosy inside, remove and reserve. In another pan, saute the onion and celery until translucent. Add the apples, sage and thyme and cook 2 to 3 more minutes. Pour onion mixture and diced reserved liver over bread and add all other ingredients. Stir or mix with hands making sure that stuffing is moist. Season to taste with salt and pepper. Divide stuffing into 8 equal portion and stuff into quail. Rub each quail with a little softened butter and season with salt and pepper. Roast quail for 10 minutes at 400F, then turn heat down to 350 degrees and finish cooking for approximately 10 minutes until quail are golden brown. After reducing the heat, begin assembling the sauce.;
Place shallots and wine in a small saucepot and bring to a boil. Reduce heat and simmer until wine is reduced by at least half. Add stock, bring back to a boil and reduce to about 1/2 cup of liquid. Whisk in jelly and vinegar and simmer for another 5 minutes or so. Whisk in butter by the tablespoon to thicken, then season with salt and pepper. Adjust sweetness if necessary with a drop or two of vinegar.
Divide quail among plates and spoon over warm sauce.