Pan fried quail breast

Serving size: 4
Preparation time: 5 minutes
Cooking time: 20 minutes
Ingredients:

12 quail breasts
100g salted butter
200g fresh raspberries
4 medium leeks
200ml red wine
50ml red wine vinegar
1 tablespoon of sugar
2 tablespoons of olive oil
Pinch of smoked paprika
Maldon salt to taste


Featured in:
September 2014

METHOD
Peel the first two layers and top and tail the leeks, cut into 2-inch sticks. Toss them with smoked paprika oil and salt, then place them on extra-thick aluminium foil and wrap close to make a parcel. Put on a hot griddle and cook for 10 minutes. When ready, unwrap and discard the burned bottom layer.

Place the butter in a non-stick pan and melt. Add the seasoned quail breasts, cook on medium heat for 1 minute each side and then set aside.

Add the raspberries, vinegar and sugar to the quail pan and cook for 3 minutes. Add the wine and cook on high heat for 4–5 minutes until reduced by half. Season and serve.



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