Quail with orange dressing - country living holidays
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Ready-to-cook quail | |
| ⅓ | cup | Grand Marnier |
| 2 | larges | Heads Belgian endive |
| 2 | Navel oranges | |
| Leaf lettuce (opt.) | ||
| ¾ | cup | Walnut oil |
| 3 | tablespoons | Balsamic vinegar |
| ¼ | teaspoon | Fresh thyme leaves or pinch of of dried thyme |
| ¼ | teaspoon | Salt |
| ¼ | pounds | Fresh mushrooms, sliced |
Directions
1. Heat oven to 400-F. With kitchen scissors, cut each quail into quarters. Place quail, cut side down, on rimmed baking sheet. Drizzle with 2 T Grand Marnier.
2. Roast quail until meat feels tender when pierced with fork-15 to 20 minutes.
3. Meanwhile, trim ends off endive; separate, rinse, and drain leaves. Peel and section oranges. Line platter with lettuce leaves, if desired. Arrange endive around edge with an orange section in each leaf.
4. In large bowl, combine walnut oil, balsamic vinegar, thyme, salt, and remaining Grand Marnier. Add quail and mushrooms. Toss to coat well. Spoon into center of platter. Serve warm.
Country Living Holidays/92 Scanned & fixed by Di Pahl & <gg>