Login to Save Like

Ingredients

• 10 dried figs, coarsely chopped
• 1 tablespoon grated orange rind
• 1/2 cup fresh orange juice
• 2 tablespoons butter or margarine
• 1/2 teaspoon ground cinnamon
• 2 tablespoons maple syrup
• 3 cups chicken broth, divided
• 12 quail, dressed*
• 2 teaspoons salt, divided
• 3/4 teaspoon pepper, divided
• 2 to 3 tablespoons vegetable oil
• 2 tablespoons cornstarch
• 1/4 cup water

Description

A Maple Glaze Thickened With Pureed Figs Paints A Golden Coating On These Quail And Becomes A Scrumptious Sauce, Too.

MyRecipes