-
1
In the cavity of the quail put a little salt, a bayberry or quartered bay leaf (reserving the remaining leaves for later), and a quarter of a clove of garlic.
-
2
Truss the quail.
-
3
In a bowl large enough to hold all 12 quail combine half a teaspoon salt, juniper berries and whole white peppercorns.
-
4
Crush the whole coriander seeds with a mortar and pestle and add.
-
5
Add the brandy.
-
6
Toss the quail in this mixture, cover tightly and refrigerate overnight.
-
7
Preheat oven to 325 degrees.
-
8
In a casserole large enough to hold the quail, brown the carrot, onion, celery and leek in threequarters of a tablespoon of duck fat or oil and butter mixture.
-
9
Remove the vegetables and set aside.
-
10
Add the remaining fat and carefully brown the quail a few at a time.
-
11
Return the vegetables to the pan.
-
12
Add the wine and stock.
-
13
Bring to a boil and skim off any impurities that may rise to the surface.
-
14
Add three bayberry or one bay leaf, thyme and rosemary and cover tightly.
-
15
Cook for 45 minutes.
-
16
The quail are done when they are very soft.
-
17
Test with a fork or thin skewer.
-
18
If they are not cooked long enough they will be stringy.
-
19
Meanwhile, brown four tablespoons of butter without burning and brown the breadcrumbs in the butter.
-
20
Set aside.
-
21
Remove the birds from pan.
-
22
Strain the cooking juices into a saucepan and reduce to 1 1/2 cups.
-
23
Season with freshly ground pepper and salt if needed.
-
24
Stir in remaining two tablespoons of cold butter.
-
25
Pour the sauce over the birds and sprinkle with breadcrumbs.
-
26
Garnish the plate with branches of juniper and peeled chokes of pomegranates, lacing them in and among the birds and sprinkle with extra bay leaves.
