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Ingredients 14 items

  • 10 Quails
  • 1 large Onion chopped
  • 1 tablespoon butter
  • 3 tablespoons white vinegar
  • 500 g Plum sauce
  • 4 tablespoons Dijon mustard
  • 1 cup fresh cream
  • 2 cubes MAGGI Less Salt Chicken Stock dissolved in 300 ml boiled water
  • 2 Plums
  • For the marination:
  • 1 teaspoon Dijon mustard
  • 2 tablespoons Olive oil
  • 50 g lime juice
  • 1 pinch ground black pepper

How to prepare

  1. Poach the quails in boiling water for 1 minute, then refresh immediately in icing water to stop the cooking process. Marinate the quails with the Dijon mustard, olive oil, lime juice and crushed black pepper.
  2. Sauté the shallot with the butter for 2 to 3 minutes. Add the vinegar and simmer until reduced to 1 teaspoon. Add the plum sauce, mustard, cream and chicken stock and simmer for 10 minutes.
  3. Grill the quails on medium heat. Place them in serving platters topped with the plum sauce and garnished with the plum wedges.

Nutritional informations

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