Stuffed Quail With White Wine Sauce (((Very Easy)))

• 4 quail
• salt & freshly ground black pepper
• 4 tablespoons cooked rice
• 4 dried apricots (chopped)
• 1/8 teaspoon ground ginger
• 1/2 teaspoon grated orange rind
• 1 tablespoon pine nuts (crushed)
• melted unsalted butter
• 6 tablespoons white wine
• 1/2 orange, juice of
• cognac

1. Wipe the quails with paper towel& season inside& out with salt& pepper.
2. Combine the cooked rice, chopped apricots, ginger, grated orange rind& pine nuts& moisten with a little melted butter.
3. Stuff the quails with the mixture& place them into a roasting pan.
4. Brush the quails with melted butter.
5. Roast in a preheated oven at 450 degrees for 8 to 10 minutes.
6. Reduce the heat to 300 degrees& roast for an additional 15 minutes, basting frequently with a mixture of wine (which should be reduced by 1/3), the orange juice& 4 tablespoons of melted butter.
7. Remove the quails to a serving dish& keep warm.
8. Taste the liquid in the roasting pan& adjust the seasonings, then pour the liquid over the quails.
9. Pour warmed cognac over the quails& carefully ignite.
10. Serve at once.

quail, salt, rice, ground ginger, orange rind, pine nuts, butter, white wine, orange, cognac

Taken from www.food.com/recipe/stuffed-quail-with-white-wine-sauce-very-easy-80194 (may not work)