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

Method

Quail:

Preheat oven to 230ºC(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.

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