Roasted semi boneless quail with Oporto sauce
1· Preheat oven to 200ºC (392ºF) for 30 minutes. Cut the vegetables.
Garlic, leek, potatoes and red onions
2· Prepare the Oporto reduction sauce.
Caramelized sugar with lemon & water, and Oporto wine
3· Tie the quail legs, season with black pepper, (cracked) salt and rosemary, then brown on all sides. Place the quail in the oven and roast about 10 minutes with the vegetables. Once finished, add the sauce on top.
Semi boneless quail, black pepper, salt and rosemary