Entrée: France – Caille En Croûte Avec Compote D'abricot (Quail in Pastry with Apricot Compote)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 4
Approximate Time
Prep
15 min
Cook
22 min
Additional
5 min
Total
42 min
Ingredients
4 whole quail, spatchcocked or halved, about 1.25 lb total (570 g total) 1 cup (150 g) fresh or dried apricots, chopped 1 shallot, finely chopped 1 / 4 cup (60 ml) red wine or port 1 sheet puff pastry, thawed 1 egg, beaten (for egg wash) 2 tbsp (30 g) butter Salt and pepper to taste
Instructions
1. Make the compote: sauté shallot in 1 tbsp butter, add apricots and wine, simmer until thickened; cool. 2. Season and quickly sear quail in remaining butter to color; remove and cool slightly. 3. Roll puff pastry, place a spoonful of compote and a quail piece in the center, fold to enclose and seal; brush with egg wash. 4. Bake at 200°C (400°F) 18–22 minutes until pastry is golden and quail cooked through. 5. Rest briefly, then serve each quail en croûte with a spoonful of extra compote.
Estimated Nutritional Information*
Per serving | Servings: 4
Calories: 426 kcal
Carbohydrates: 25.6 g
Protein: 28.2 g
Fat: 22.8 g
Saturated fat: 8.5 g
Cholesterol: 155 mg
Fiber: 3.1 g
Sodium: 137 mg
Potassium: 782 mg
Calcium: 50 mg
Iron: 6.47 mg
Vitamin A: 230 µg RAE
Vitamin C: 9 mg
Generated: 2026-11-05T19:35:50+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded.