INGREDIENTS
(FOR TWO)
- 400 G of clean quail
- 220 G tangerines
- 40 G of French onions
- 20 G of honey
- 20 G of extra virgin olive oil
- 10 G cornstarch
- 100 ML of chicken broth
- 100 ml white wine
- black pepper
- Salt
PREPARATION
Wash and peel the tangerines. Retina all the white part of the skin you can and picalas in thin julienne. Put them in a saucepan with a finger of water, boil and strain. Repeat the operation. Put the skins back in a casserole with the honey and a pinch of salt. Heat over medium heat 2 minutes. Add the broth, wine and juice of one of the tangerines. Add the chopped onions in quarters. Salt and simmer 15 minutes. Peel the segments of the remaining tangerine. Add to the sauce. Dissolve the cornstarch in cold water and add to thicken. Tie the legs of the quail, salt and pepper and cook with a little olive oil in a pan or grilled, until they are well browned on all sides. Serve with hot sauce to taste.
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