Roasted Quail with Thyme Sauce

Ingredients for 10 portions Per portion: 655 kJ / 156 kcal
5 quails 3 tbsp. vegetable oil 4 different coloured carrots Salt 4 tbsp. olive oil 2-3 sprigs of thyme 3 tbsp. brown sugar 30 ml sweet port 30 ml Kikkoman Naturally Brewed Soy Sauce Freshly ground pepper 10 quail eggs

Ingredients for 10 portions

Per portion: 655 kJ / 156 kcal

5 quails
3 tbsp. vegetable oil
4 different coloured carrots
Salt
4 tbsp. olive oil
2-3 sprigs of thyme
3 tbsp. brown sugar
30 ml sweet port
30 ml Kikkoman Naturally Brewed Soy Sauce
Freshly ground pepper
10 quail eggs

Preparation

Preparation time: 2h

Dab the quails dry. Remove the breast and legs, place aside, and cut the carcasses into 3-4 pieces. Put the carcass pieces on a baking tray, drizzle with vegetable oil and bake in a pre-heated oven at 180 °C (convection: 160 ℃) for approx. 30-40 minutes. Remove from the oven and place the carcass pieces and the roasting juices in a pan. Add water until the carcass pieces are covered and simmer for approx. 30 minutes. Pour through a fine sieve to create a stock and place aside.

Peel the carrots, remove the tops and slice lengthways. Blanch in hot water. Fry the quail breasts and legs on all sides in 2 tbsp. hot olive oil with the thyme sprigs, remove from the pan and keep warm. Add the sugar and port to the frying juices and bring to the boil. Add 150 ml of the stock and the soy sauce. Bring to the boil and simmer until the sauce thickens. Return the meat to the pan and glaze with the sauce.

Sauté the carrots in 1 tbsp. hot olive oil and season with salt and pepper. Fry the quail eggs in the remaining oil. Arrange the carrots on plates with the meat and remaining sauce on top. Garnish with quail eggs and, if you like, you can also sprinkle on a little chervil and chilli.