Quail with potato and mixed fruit

by Charis Philipou,
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  • 4 medium quails (cleaned and cut in half)
  • 4 tbsp olive oil
  • ½ cup cognac
  • ¼ cup dry red wine
  • Seasoning
  • 4 small potatoes
  • 2 cups chicken stock
  • 4 small compote pears
  • 4 sprigs salad leaves
  • For the sauce:
  • 2 small bunches white and red grapes
  • 12 kumquats
  • ½ cup orange juice
  • 1 tbsp sugar
  • ½ tsp anise
  • 1 tbsp butter

Prepare the quails and potatoes:

Season the quails and sauté in olive oil over a medium heat for 4–5 minutes until golden brown. Add the cognac, leave for 1 minute to evaporate then baste with the wine. Cook over low heat for another minute. Remove from the pan and place in an oven dish. Bake in the oven at 170°C for 10–15 minutes. Peel the potatoes, cut them into large chunks and boil in the stock for 15–20 minutes, until tender. Remove with a slotted spoon and place them into the pan in which you fried the quails, and leave for 3–4 minutes until they absorb the aroma from the sizzled quails.

Prepare the sauce:

on a low heat for 2–3 minutes and sprinkle with sugar and anise. Continue cooking for 2–3 minutes and baste with the orange juice. Leave the sauce to lightly caramelise, then remove from the heat.

To serve:

Divide the potatoes in the centre of the plates and place the halved quails on top. Place the fruits around the quails and baste with the sauce. Decorate with the pear and a sprig of salad on the top of the quail.

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