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Quail with Orange Stuffing

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4 Quails bone-in, oven ready
60g butter, melted
1 tsp salt
1/2 tsp black pepper
100g sliced onions
30g fresh brown breadcrumbs
Juice of 1 orange
2 tsp orange-flavoured liqueur
1 tsp brandy
1/4 tsp dried rosemary
1/4 tsp dried basil
N.B. Items in bold are available at all MF outlets.
Pre-heat the oven to the maximum. First make the stuffing. Combine all the stuffing ingredients in a small bowl, beating with a fork until they are well mixed.
Rub the quails inside and out, with the salt and pepper. Spoon equal amounts of the stuffing into each cavity and secure with a trussing needle and thread. Wrap a slice of bacon round each bird.
Arrange the quails in a medium-sized roasting tin and pour the melted butter over them. Place the tin in the oven and roast the quails for 20 to 25 minutes or until the flesh is tender and the juices run clear.
Remove roasting tin from oven and transfer the quails to a warm serving dish. Serve with oven baked potato sautees.
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