Quail Stuffed with Duck and Herbs
Provides plenty of complete protein and fat from quail and duck, so even a small serving is very filling. The small amount of honey is spread through the whole bird and does not make the dish sweet. The flavor is spicy, juicy, and distinctly festive.
Preparing the quail
Carefully cut quail (900 g) along the breast and remove the large bones while keeping the bird as whole as possible. Cut duck fillet (600 g) into large medallions sized to fit the quail.
Mix paprika (10 g), soy sauce (40 g), honey (15 g), dried garlic (5 g), oregano (1 g), fresh thyme (3 g), and salt (2 g). Rub the mixture all over the quail and the duck pieces.
Place one piece of duck inside each quail, wrap the bird around it, secure with skewers or kitchen twine, and marinate in the refrigerator for 3 hours. Transfer the quail to a baking dish, cover, and bake at 170 C for 15 minutes, then uncover and cook 10 minutes more until the skin is browned and the juices run clear.
Preparing the sauce
Put cranberries (100 g) into a saucepan, reserving a small handful for texture. Add dry red wine (50 g) and allulose (15 g), heat for 2-3 minutes, then blend into a sauce.
Return the sauce to the heat, add the reserved cranberries, and cook 1 minute more. Serve the quail hot with the warm or chilled cranberry sauce.
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