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Roast Quail with Apples and Pecans


Roast Quail with Apples and Pecans Recipe

Ingredients:
  • 2 firm tart apples, such as Fuji, Braeburn, or Granny Smith
  • 1 teaspoon olive oil
  • 1 carrot, peeled and diced
  • 1 celery stalk, diced
  • 2 shallots, diced
  • 1 cup crumbled corn bread
  • ¼ cup chicken broth or canned low-sodium broth
  • 4 tablespoons unsalted butter, melted
  • 2 thyme sprigs, leaves removed
  • ½ cup pecans, lightly toasted, half roughly chopped
  • Kosher salt and freshly ground black pepper
  • 4 semi-boneless quail (see Headnote), wing tips trimmed, rinsed and patted dry
  • 1 tablespoon canola or olive oil
  • 2 cups mixed lettuce, such as oak leaf, lolla rosa, arugula, and/or mizuna, trimmed, washed, and dried
  • ¼ cup Balsamic Vinaigrette
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 566kcal (28%)
Total Fat 40g (62%)
Saturated Fat 13g (64%)
Cholesterol 123mg (41%)
Total Carbohydrate 28g
Dietary Fiber 4g
Sugars 11g
Protein 25g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

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