Quails with orange confit

09459 QUAILS with orange CONFIT INGREDIENTS for 6 PEOPLE 2 untreated oranges, oranges, 4 6 quail, 2 tablespoons of peanut oil d?, a teaspoon of mixed spice, 4 3 tablespoons dry white raisins, 3 tablespoons minced cilantro, 5 cl of Grand Marnier (optional), 18 small potatoes, 80 g of butter, grated nutmeg, coriander sprigs for garnish, salt, pepper.

Check out a long Ribbon of zest from the oranges and not make a killing in the juice together with that of another Orange; cut the Peel into thin strips and boil them for 5 minutes; keep them aside.

Peel to live the three remaining oranges, cut into thin slices, remove the white part of the peel and seeds and keep aside even these.

In a saucepan, Saute quail on all sides, over medium heat, in hot oil; Add the juice and rinds of oranges, 4 spices, raisins, coriander, Grand Marnier, salt and pepper.

Stir, cover and let simmer for 40 minutes, soft focus.

Wash the potatoes, Cook for 30 minutes, steaming and peel them.

In a pot, Cook Brown on all sides, about 10 minutes, in hot butter, add salt, pepatele and sprinkle them with nutmeg.

Check out the quails and keep them aside to warm.

Dip the orange slices in the sauce and let it reduce by half over high heat.

Put a quail to platter, nappate sauce, spread all around the orange slices and potatoes and garnish with the cilantro.

Serve immediately.