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Recipes:
Quail and Apples with Pedro Ximénez Reduction
Ingredients:
- 1 quail, de-boned and cut in half
- 2 red apples, 1 cut in squares (1x1 cm), the other thinly sliced
- 2 cups of Pedro Ximénez (Spanish wine)
- 2 cloves of garlic
- Sage, to taste
- Salt and pepper, to taste
- 1/2 cup (125 mL) of cured chorizo, thinly sliced
- 2 cups (500 mL) of apple cider
Preparation Instructions:
- Preheat oven to 400° F
- Reduce Pedro Ximénez by 1/2, and then reduce apple cider by 1/3
- Mix chorizo and sliced apples with a bit of cider reduction, salt and pepper
- Sear the quail quickly in a frying pan, then place one breast facing skin-down on sheet of Culinary Parchment Multipurpose Paper
- On top of quail breast, place apple and chorizo
- Place other quail breast on top, along with salt and pepper, sage and garlic
- Fold like a candy wrap and bake for 15 minutes
- Open carefully and make a slit in the top of parchment with a sharp knife – serve in parchment wrapping
