Whisky Quail Breast

Ingredients:

• 12 quail breasts

• ½ oz of whisky

• 3 tablespoons honey

• 2 cloves garlic, minced

• 2 branches of fresh rosemary

• Juice from 1 orange

• 1 tablespoon all-purpose flour

• 1 tablespoon butter

• 1 tablespoon olive oil

Directions:

In a bowl, place the quail breast, whisky, honey, garlic, and rosemary. Mix well and let it marinate in the refrigerator for 1 hour.

Add 1 tablespoon of olive oil to a frying pan. Sprinkle the marinated quail breasts with salt and pepper, and cook for 3 minutes over medium heat. Turn the breasts over and cover the pan for an additional 5 minutes, or until cooked. Then, remove the quail breasts from the pan.

Leave the pan on medium-high heat to let the juices evaporate slightly. Once reduced, add the orange juice and bring it to a boil. Meanwhile, mix butter and flour to form a paste. Add the paste to the pan and stir until it thickens.

Serve the quail breast with the sauce.