Stuff Quail with White Wine Sauce


  • 4 quail
  • Salt and freshly ground black pepper
  • 4 tbsp. cooked rice
  • 4 dried apricots, chopped
  • ⅛ tsp. ground ginger
  • ½ tsp. grated orange rind
  • 1 tbsp. pine nuts, crushed
  • Melted unsalted butter
  • 6 tbsp. white wine
  • ½ orange, juice of
  • Cognac


  1. Wipe quails with paper towel and season inside and out with salt and pepper.
  2. Combine cooked rice, chopped apricots, ginger, grated orange rind and pine nuts and moisten with a little melted butter.
  3. Stuff the quails with the mixture and place them into a roasting pan.
  4. Brush quails with melted butter.
  5. Roast in a preheated hot oven for 8 to 10 minutes.
  6. Reduce the heat to slow heat and roast for an additional 15 minutes, basting frequently with a mixture of wine (which should be reduced by a ⅓), the orange juice and 4 tbsp melted butter.
  7. Remove the quails to a serving dish and keep warm.
  8. Taste the liquid in the roasting pan and adjust the seasonings, then pour the liquid over the quails.
  9. Pour warmed cognac over the quails and carefully light.

Serve at once.

Serves 2.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Skip to Recipe