- 20 minced shallots
- 8 branches fresh thyme
- 8 garlic cloves, prepared in confit (see Garbure recipe)
- 3 cups duck demi-glace or enriched stock
- 2 cups Armagnac
- 24 seedless grapes
- 8 quail
- 21 pitted prunes marinated in Armagnac for 3 weeks, liquid reserved
- Salt and freshly ground black pepper to taste
To make the sauce: Heat a baking pan over medium heat. Add shallots, garlic confit and thyme and cook until the shallots wilt, about 5 minutes, scraping the any bits in the bottom of the pan all the while. Add veal and duck demi-glace and stir. Deglaze the skillet with the Armagnac and scrape any bits from the bottom of the pan. Reduce the heat and cook for about 1 hour, until the liquid becomes syrupy. Strain, taste and season with salt and pepper if necessary. Add grapes.
To make the quail: Preheat oven to 475F to 500F. Season the quail inside and out with salt and freshly ground black pepper. Stuff the quail with 2 prunes each and close the cavity with a toothpick. Place quail in a baking pan and roast for 12 minutes. If they look dry, baste them with a little of the Armagnac/prune juice.
To serve: Place a puddle of the sauce on each of 4 warm plates and place two quail on each.