Ingredients
Professional base recipe for a composed plated portion. Adjust servings below for prep scaling and inventory planning.
Base recipe = 1 serving.
- 200 g whole quail, boned (legs intact)
- 85 g Italian bulk sausage
- 30 g butter
- 60 g all-purpose flour
- Sea salt & cracked black pepper
- 100 g onion
- 120 g carrot
- 120 g celery stalks
- 200 g baby artichoke, zucchini & carrot mix
- 150 ml red Burgundy wine
- 60 g rustic Italian bread
Method
- Prepare a garlic cracker by mixing roasted garlic into a butter and flour dough. Roll thin, cut into rounds, and bake until crisp and golden.
- Bone the quail carefully while leaving the legs intact for presentation.
- Prepare the stuffing with Italian sausage and softened rustic bread, then fill the quail evenly.
- Season lightly with sea salt and cracked black pepper and roast at 300°F / 150°C for 15–20 minutes, until cooked through but still moist.
- Roast the quail bones with onion, carrot, and celery to build flavor for the sauce.
- Deglaze with red Burgundy wine, reduce gently, strain, and finish with butter for a glossy red wine reduction.
- Cook and finish the baby vegetable and artichoke garnish.
- Plate the quail on the garlic cracker, arrange the baby vegetables, and nap with the red wine sauce.
Chef’s Note: This is a refined plated secondi. Keep the quail moist, the cracker crisp, and the wine reduction concentrated but polished so the dish stays elegant rather than heavy.
| Calories | 620 kcal |
| Fat | 35 g |
| Carbohydrates | 25 g |
| Protein | 35 g |
| Sodium | 750 mg |