Quail Flambé with Calvados
A French classic revisited. If you love poultry, fire and apples this is right on your alley.
- Quails - 6, split lengthwise
- Apples - 2, peeled and cut in slices
- Mushrooms - 454 gr (1 lb), cut in quarters lengthwise
- Shallot - 1, medium, thinly sliced
- Garlic - 2 cloves, thinly sliced
- Tarragon - dried, 1 teaspoon
- Green peppercorns - 1/2 tablespoon, crushed with a mortar
- Madras Curry - 1 teaspoon
- Creme fraiche - 1 cup (can replace by heavy whipped cream
- Calvados - 1 cup (Apple Brandy)
- Sprinkle quails with salt and pepper on both sides.
- Sauté the apple slices on two tablespoons of butter. Set aside.
- Melt 8 Tablespoons of butter in a large skillet. Put the quails breast side up and cook in lower heat for 5 minutes.
- Turn the quails breast down and cook in lower heat for another 5 minutes. Remove and set aside.
- Add 1 Tablespoon of butter and sauté the mushroom at high heat until golden. Remove and put on wood tray without piling them (this will avoid that they get all mushy).
- Put the quails back into the pan at low heat. Add the garlic, shallots, herbs and spices. Turn the birds breast side up and add the apple slices. Cook for another 5 minutes.
- Sprinkle the Calvados on top the quails and apples. Turn the heat up and gently twist the pan until they brandy ignites. Using a wood spoon gently lift the quails so that they are all covered with fire. Watch out with not getting burned as the flame will ignite all of a sudden!!!
- The fire will end pretty soon, if not use a lid to extinguish it.
- Remove the quails and apples and place them on a tray.
- Add the creme fraiche to the pan and stir firmly over low to medium heat. Add the crushed green peppercorns. Check the salt. Once it thickens, pour the sauce over the quails.
A French classic revisited. If you love poultry, fire and apples this is right on your alley.Add to Favourites