Tapas of Floc and honey lacquered quail
Servings Prep Time
4people 10min
Cook Time
5min
Servings Prep Time
4people 10min
Cook Time
5min
Ingredients
  • 6 Marie Hot quail breasts or legs
  • 100g acacia honey
  • 15cl balsamic vinagar
  • 20cl red Floc de Gascogne
  • Pine nuts or sesame seeds
Ma recette
  1. On the plancha, cook the pieces of quail seasoned with salt and pepper. Put to one side.
  2. 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.
  3. Serve warm.