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Mandarin Quail with Blood Oranges and Baby Greens
GREAT CHEFS31Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 quails (Semi-boneless)
- 1 tsp. chili pepper flakes
- 2 garlic cloves (minced)
- 2 Tbsp. olive oil
- 1 cup dry white wine
- 1/2 cup plum wine
- 2 cups blood orange (juice of 9 - 10 oranges)
- 2 garlic clove (sliced)
- 3 slices ginger (1/4 - inch thick)
- 6 shallots (diced)
- 1/2 cup chicken stock (or strong)
- honey (optional)
- 2 cups orange juice
- 1/4 jalapeno peppers (minced)
- 1 garlic clove (minced)
- 1 large shallot (minced)
- 1/2 inch fresh ginger (1/2 inch piece, minced)
- 1/4 cup red wine vinegar
- 1 cup olive oil
- salt
- freshly ground black pepper
- 1 cup rice flour
- 1 cup cold water
- freshly ground black pepper
- salt
- 4 cups mixed greens (loosely packed)
- 1/2 red onion (cut in very thin slices)
- 1 carrot (julienned)
- 12 endive leaves
- 2 blood orange (segmented)
- 4 vegetable oil (or peanut)
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