Poche-Grille Quails with Plum Sauce
This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
Step 11 Min
Step 21 Min
Step 31 Min
Step 1 of 3
Poach the quails in boiling water for 1 min, then refresh immediately in iced water to stop the cooking process. Marinate the quails with the Dijon mustard, olive oil, lime juice and crushed black pepper.
Step 2 of 3
Sauté the shallot with the butter for 2 to 3 mins. Add the vinegar and simmer until reduced to 1 teaspoon. Add the plum sauce, mustard, cream and chicken stock and simmer for 10 mins.
Step 3 of 3
Grill the quails on medium heat. Place them in serving platters topped with the plum sauce and garnished with the plum wedges.