Braised Quail Cooked with Apple and Rum
Serving: 6 servings
Ingredients
- 8 quails plucked and cleaned
- 2 tablespoons lemon juice
- 2 tablespoons soy sauce
- 12 spring onion bulbs peeled
- 1 tablespoon of salt divided
- ¼ teaspoon of black pepper freshly-cracked, or ground
- 3 tablespoons of vegetable oil
- 1 teaspoon sugar white, granulated
- ⅓ cup of golden rum
- 3 sprigs of curly parsley minced finely
- 2 fuji apples peeled and cut into thin wedges
Instructions
Step 1: Seasoning the quail
- Separate the spring onion bulbs from the leaves. Use the leaves for another dish. Stuff the quails with the spring onions bulbs (save the leaves for another dish).After stuffing the quails, drizzle them with the lime juice and soy sauce, then season them with a teaspoon of salt and pepper. Let the quail marinate in the refrigerator for two to 4 hours.
Step2: Browning quail
- Remove the marinated quail from the fridge, and pat them dry on the outside with paper towels.Heat the oil in the skillet over medium-high heat. Add the sugar and let it heat until it turns dark brown. Add the quails (careful with splatters!), and stir until they are golden brown all over.
Step 3: Cooking quail
- Add 3 tablespoons of water and cook covered over medium heat until almost all the liquid has evaporated. Flip the quails and add another 3 tablespoons of water, and cover again. Repeat this until the quail breasts are cooked through, which may take 35 to 60 minutes depending on the quality of the meat.
Step 4: Making the sauce
- Add the rum, ¼ cup of water, parsley, and apple and cook over low heat for 5 minutes and you have about a cup of liquid in the pot.Remove from the pot and serve.
Cook's notes
Not all varieties of apples are good for cooking: Fuji is one of my favorites for this purpose.
Nutrition
Calories: 553kcal
