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Pan-Roasted Quail With Port Sauce

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low carb thanksgiving asian
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/2 cup dry red wine

1/4 cup good-quality port (preferably not too sweet)

1/4 cup olive oil

2 tablespoons balsamic vinegar

2 tablespoons maple syrup

2 tablespoons low-salt soy sauce

2 bay leaves

1 teaspoon cracked black pepper

2 cloves garlic, crushed

several sprigs of fresh thyme or 1/4 teaspoon dried thyme

1/2 teaspoon juniper berries

8 quail, preferably fresh, with breast and backbones removed

2 tablespoons olive oil

2 pounds poultry bones, necks, and wing tips (quail, chicken, duck, or any combination of the three)

2 carrots, roughly chopped (about 1/2 cup)

1 onion, diced (about 1/2 cup)

3 ribs celery, roughly chopped (about 3/4 cup)

1 bay leaf

1/2 teaspoon dried thyme

1 clove garlic, crushed with the flat of a knife blade

3 quarts water

1/2 cup veal stock or beef broth

1 cup good quality port

2 tablespoons good-quality port

2 tablespoons unsalted butter

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