Quail in Orange Sauce with Grand Marnier -

Ingredients

1 jar (1 jar 13 oz.) Bonne Maman Orange Marmalade
1/2 cup packed brown sugar
1/4 cup soy sauce
2 tablespoons sweet chili sauce
1 tablespoon garlic
1 teaspoon salt
2 tablespoons canola oil
4-8 whole quail
1 tablespoon chopped fresh ginger
1/4 cup cornstarch
1/4 cup orange juice
1 oz Grand Marnier
6 thin slices of orange, halved
Fresh parsley leaves for garnish
1 1/2 cups each basmati & wild rice, steamed in chicken broth, finely grated rind of 1 orange, 2 tablespoons sweet (unsalted) butter, 1/2 teaspoon sea salt. ( I like to use a rice cooker, but you can boil on the stove top)
Quail in Orange Sauce with Grand Marnier – mise en place

Steam 1 1/2 cups each basmati & wild rice, steamed in chicken broth, finely grated rind of 1 orange, 2 tablespoons sweet (unsalted) butter, 1/2 teaspoon sea salt. (This makes more than you need. I steam in bulk to last the week)
Heat oil in One Pot Pressure Cooker on Saute’ till sizzling.
Add Quail to hot oil, and brown on both sides.
In small bowl, mix marmalade, brown sugar, soy sauce, chili sauce, garlic, ginger, and salt.
Add marmalade mixture to pressure cooker, spreading marmalade mixture over quail.
Cover, push pressure seal to sealing, cook for 20 minutes, and perform a quick release. (legs should move easily when lifted or twisted).
Remove quail to a plate and cover with foil to rest.
Quail in Orange Sauce with Grand Marnier
Meanwhile, in small bowl, mix cornstarch, orange juice, and Grand Marnier; stir into liquid mixture in pressure cooker. Cook on High heat setting 5 minutes or until sauce thickens.
Quail in Orange Sauce with Grand Marnier
Serve with your steamed rice, and orange slices. Garnish with parsley if desired.