Ginger Grappa braised quail

 

Ginger wine braised quail

Saw this recipe for cooking chicken, adapted for quail, which is a good size portion for one person, with a bit of all types of texture. It is fast to cook with juicy meat, very fragrant from the liqueur used.

1. Season quail with salt and white pepper for at least 2 hours.

2. Roll the bird part by part on the frying pan to colour the skin. 

searing the skin of quail

3. Place a thick slice of ginger below the bird, add 50gm Grappa or rice wine and 50gm water into the pan, without touching the bird.

4. Cover with lid, bring to boil and turn to medium heat to braise/steam cook, around 10 minutes.