Quail with Rice | CAILLES AU RIZ
Course: MainServings
2
peopleCooking time
20
minutesThis elegant Quail with Rice recipe offers a flavorful combination of tender quail and aromatic long-grain rice, enhanced with a rich Madeira sauce. Perfect for a refined dinner for two, this dish balances the heartiness of cured pork belly with the delicate herbs and seasonings. A true gourmet experience.
Ingredients
- Madeira Sauce
half a tablespoon butter
1 shallot
75ml port or madeira wine
150ml reduced veal or chicken stock/chicken jus
salt and pepper
- Quail & Rice
2 cleaned quail
parsley
100g long grain rice
herb bouquet: bay, thyme
50g cured pork belly/bacon
butter
olive oil
1 onion
250ml chicken/beef stock/bouillon (boiling)
Directions
- Madeira Sauce
- Finely dice the shallot and sweat in a pan with some butter. Add in the port/madeira and reduce by half.
- Add in the stock and cook gently until a sauce consistency is reached, skimming off any fat that rises to the surface.
- Before serving, reheat the sauce and swirl in a knob of butter.
- Quail & Rice
- Season the quails inside and out with salt and pepper then truss them. Brown the quails all over in some olive oil over a high heat. Once nicely browned remove and cover with foil to keep warm.
- Chop the pork belly into small lardons and finely dice the onion. Cook for a few minutes in some butter until softened then add in the rice and stir for a minute or two over a decent heat.
- Pour in the stock and add the herb bouquet then leave simmering to cook in the oven. After 10 minutes return the quail, placing it on the surface of the rice. If the rice has absorbed all the stock add a little more. Return to the oven to cook for another 10 minutes.
- Cut away the ties from the quails and serve next to rounds of rice topped with parsley. Pour Madeira sauce around.
