Quail in Orange Sauce with Grand Marnier, served over wild rice steamed in broth,orange rind, and sweet butter.
- 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)
- 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. t
- 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.
- Serve with your steamed rice, and orange slices. Garnish with parsley if desired.