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Bacon Wrapped Quail Breast/ Leg by Nature's Parlour

Ingredients
30 mins X 10 pcs TBC Cals
10 pcs Quail Breasts, butterflied/ Quail Leg
1 pc Chile Jalapeño
5 slices Uncooked Bacon, cut in half
1 tsp Kosher Salt
  Cheddar Cheese, shredded 

Mustard and Whiskey Sauce
1 pc Chile Jalapeño, finely diced
4 pcs Uncooked Bacon, diced
2 tbsp Shallots, minced
1 tbsp Garlic, minced
4 tbsp Bourbon Whiskey, optional
2 tbsp Maple Syrup
2 tbsp Dijon Mustard
3 tbsp Apple Cider Vinegar
2 tbsp Butter
Method
    Quail:

    • Preheat oven to 230’ºC(450ºF)
    • Cut a chile jalapeño into 10 strips
    • Season each quail breast/ leg with salt then top with 1 strip of jalapeño and some shredded cheese. Fold breast over then wrap entire breast with 1/2 piece of bacon. Secure with a skewer or toothpick. Continue until all breasts are wrapped.
    • Place on a lined baking sheet and bake 20 minutes.
    Mustard and Whiskey Sauce:

    • Place the bacon in a pan over medium-high heat.
    • Cook several minutes to allow some fat to render out and the bacon to begin to crisp.
    • Add finely diced chile jalapeño, shallots and garlic. Cook 2 minutes, stirring occasionally.
    • Add bourbon and carefully set on fire (using a stick lighter) to allow alcohol to cook off.
    • Once alcohol has cooked off, stir in maple syrup, mustard, and apple cider vinegar. Bring to a simmer for 1 minute, remove from heat and quickly stir in butter.
    • Serve sauce in a small bowl next to quail.
You need an ingredients:
 
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