Name: Tapas of Floc and honey lacquered quail
Prep time: 10 min
Cook time: 5 min
Yield: 4 people
Ingredients: 6 Marie Hot quail breasts or legs; 100 g acacia honey; 15 cl balsamic vinagar; 20 cl red Floc de Gascogne; Pine nuts or sesame seeds

Tapas of Floc and honey lacquered quail

Servings	Prep Time
4 people	10 min

Cook Time

5 min

Servings	Prep Time
4 people	10 min

Cook Time

5 min

Tapas of Floc and honey lacquered quail

Servings	Prep Time
4 people	10 min

Cook Time

5 min

Servings	Prep Time
4 people	10 min

Cook Time

5 min

Ingredients

6 Marie Hot quail breasts or legs
100 g acacia honey
15 cl balsamic vinagar
20 cl red Floc de Gascogne
Pine nuts or sesame seeds

Servings: people

Ma recette

On the plancha, cook the pieces of quail seasoned with salt and pepper. Put to one side.
Heat the honey, and when it changes colour, add the balsamic vinegar. Bring to the boil and then deglaze with the red Floc de Gascogne. When the caramel thickens, coat the pieces of quail in the sauce and sprinkle with sesame seeds or pine nuts.
Serve warm.

Share this Recipe