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
Port & Orange Roasted Quail
Submitted by: IMELDASHOEQUEENIntroduction
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
¼ 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 200ºC. 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.
Number of Servings: 4
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
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