Quail with Pumpkin and Cranberry Chocolate Sauce

Ingredients

• 800 g pre-cooked quail (4 pre-cooked quails; or baby hens)
• Salad salt
• Pepper (freshly ground)
• 4 sprigs thyme
• 4 Stalks Parsley
• 1 bay leaf
• 0.5 tsp mustard seeds
• 2 tbsp clarified butter
• 2 tbsp balsamic vinegar
• 200 ml chicken broth
• 50 g cold butter
• 600 g pumpkin (peeled)
• 100 g dried cranberries
• 50 ml orange juice
• 30 g dark chocolate (chopped)

Instructions

1. 1.

   Cut the pumpkin flesh into 2 cm cubes and blanch them for about 4 minutes in boiling salted water, then drain, shock with cold water, and let dry.

2. 2.

   Divide the quail into pieces and season with salt and pepper. Heat the clarified butter and brown the quail on all sides until golden-brown.