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1
Preheat oven to 350 degrees F and grill to medium heat.
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2
In a saucepan, over medium heat, sweat the shallots in butter until tender, but not browned.
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3
Refrigerate the cooked shallots until cold.
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4
Cut the duck breast into 1/2-inch pieces.
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5
In a food processor, place the duck pieces along with the egg, salt, pepper, cold shallot, and brandy.
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6
Puree until mixture is a very fine paste.
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7
Add the cream and dried cranberries and pulse the mixture just until it is well incorporated.
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8
Spoon or pipe the duck mixture into the cavities of each quail.
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9
Shape each quail into its natural shape and secure with a band of aluminum foil or string.
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10
Using a pastry brush, brush each quail with a small amount of melted butter and season very lightly with salt and pepper.
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11
Grill the quail lightly on both sides and place them in a buttered baking pan.
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12
Finish the quail in the oven for about 15 minutes until cooked.
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13
Serving suggestions: place the quail on your favorite rice pilaf, couscous or better yet some freshly made spaetzle.
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14
Top with a spoonful of lingonberries stirred in sugar (this product is available in specialty food stores from Sweden packed in small jars.)
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15
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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16
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
