Entrée: France – Caille En Croûte Avec Compote D'abricot (Quail in Pastry with Apricot Compote)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 22 min

Additional 5 min

Total 42 min

Ingredients

4 whole quail, spatchcocked or halved, about 1.25 lb total (570 g total)
1 cup (150 g) fresh or dried apricots, chopped
1 shallot, finely chopped
1 / 4 cup (60 ml) red wine or port
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)
2 tbsp (30 g) butter
Salt and pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the compote: sauté shallot in 1 tbsp (15 ml) butter, add apricots and wine, simmer until thickened; cool.
2. Season and quickly sear quail in remaining butter to color; remove and cool slightly.
3. Roll puff pastry, place a spoonful of compote and a quail piece in the center, fold to enclose and seal; brush with egg wash.
4. Bake at 200°C (400°F) 18–22 minutes until pastry is golden and quail cooked through.
5. Rest briefly, then serve each quail en croûte with a spoonful of extra compote.

1. Make the compote: sauté shallot in 1 tbsp butter, add apricots and wine, simmer until thickened; cool.
2. Season and quickly sear quail in remaining butter to color; remove and cool slightly.
3. Roll puff pastry, place a spoonful of compote and a quail piece in the center, fold to enclose and seal; brush with egg wash.
4. Bake at 200°C (400°F) 18–22 minutes until pastry is golden and quail cooked through.
5. Rest briefly, then serve each quail en croûte with a spoonful of extra compote.