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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 440.4
  • Total Fat: 11.6 g
  • Cholesterol: 64.4 mg
  • Sodium: 216.7 mg
  • Total Carbs: 46.0 g
  • Dietary Fiber: 4.3 g
  • Protein: 23.7 g

View full nutritional breakdown of Port & Orange Roasted Quail calories by ingredient
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Port & Orange Roasted Quail

Submitted by: IMELDASHOEQUEEN

Introduction

From Donna Hay Magazine
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***
From Donna Hay Magazine
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***

Number of Servings: 4

Ingredients

    4 x 180g quail
    20 baby leeks
    5 pieces orange peel
    1 cup port
    2 tsp black peppercorns, crushed
    2 Tbsp olive oil
    cup brown sugar
    Sea salt

Directions

Secure the legs of the quail with kitchen string. Place the leeks and orange peel in a large non-metallic baking dish and top with the quail. Place the port, peppercorns, oil, sugar and salt in a bowl and stir to combine. Pour over the quail and refrigerate for 1 hour to marinate. Preheat the over to 200C. Roast the quail for 30 minutes, basting every 10 minutes or until the quail are golden and cooked through.

Number of Servings: 4

Recipe submitted by SparkPeople user IMELDASHOEQUEEN.






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