- 6 whole quail, rinsed and dried
- Sea salt and freshly ground black pepper
- 6 slices prosciutto
- 6 vine leaves, washed and dried
- 1 head garlic, cloves separated and peeled
- 4 T butter
- 1 cup chicken stock
- 1/2 cup white wine
- 1/2 cup verjuice
- 350 g green grapes, peeled
- For the herbed orzo:
- 200 g orzo, cooked al dente
- 3 T Italian parsley, finely chopped
- 3 T chervil, finely chopped
- 3 T tarragon, finely chopped
- 3 T extra virgin olive oil
Preheat the oven to 200°C. Season each quail generously, then wrap each one in a slice of prosciutto. Wrap each quail in a vine leaf, then tie the legs together with string to secure. Place in a roasting pan with the garlic cloves. Using half the butter, dot each quail with butter and roast for 25 to 30 minutes, or until tender. Remove the quail and garlic from the roasting pan, place the garlic in a bowl and cover the quail with foil to rest.
Place the roasting pan over a high heat, then deglaze with the chicken stock, wine, verjuice and remaining butter. Stir with a wooden spoon for 3 to 5 minutes. Add the grapes and reserved garlic and cook for a further 5 minutes, stirring occasionally, until the sauce thickens and the grapes are tender. Spoon over the sauce and serve with the herbed orzo.
To make the herbed orzo, combine the cooked orzo, herbs and olive oil in a bowl. Season generously.