Thyme and Honey Roasted Quail Breast with Orange, Cranberry Compote
accented with Elderberry Balsamic Vinegar
(4 servings)

4 Whole Quails
2 Springs of Fresh Thyme
1 Teaspoon of Honey

Sear whole quail, cut breasts and legs off. Keep carcases for stock.
Brush breasts with honey
Add thyme
Finish in 350 degree oven to medium rare


1 Cup Frozen Cranberries
1 Orange, zested
1 Tablespoon Grand Marnier
Ground Pepper to Taste

Put all ingredients in Cuisinart and mix
Heat mixed ingredients in saucepan until berries are cooked


4 Tablespoons Grated Parmesan Cheese
2 Sprigs of Thresh Thyme (leaves only)
2 Tablespoons of Balsamic Vinegar


Mix cheese and thyme leaves together. Sprinkle thinly
on parchment (4 piles) and microwave 30 to 40 seconds.
Keep in a sealed container.

Garnish with Parmesan cracker and vinegar drizzle