Quail breast and leg with orange wedges on watercress salad

Ingredients for 4 servings:

• 8 quail breasts
• 8 quail legs
• 1 garlic clove(s)
• 1 sprig(s) rosemary
• 20 ml port wine, red
• Crema di Balsamic vinegar, red
• 1 sprig(s) oregano , alternatively 1 tsp dried
• 1 piece(s) butter, ice-cold
• 1 tsp honey
• Olive oil and butter for frying
• salt and pepper
• white wine vinegar
• 250 g watercress, alternatively lamb’s lettuce
• 8 orange fillets

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Wash the watercress and let it drain. Break the stems once. For the dressing, combine the olive oil, white wine vinegar, honey, salt, and pepper. Mix the cress with the dressing just before serving. Heat the olive oil and butter in a pan and add the rosemary sprig. Season the meat pieces with salt and pepper. Add them to the pan with the crushed garlic clove and fry for about 4-5 minutes on each side. Remove from the pan and keep warm in an oven preheated to 40°C (top/bottom heat). Remove the rosemary sprig from the pan and increase the heat in the pan. Boil the pan juices with the port wine and the balsamic vinegar, and add the oregano. To thicken, whisk in a knob of ice-cold butter. To serve, arrange the salad on the plate and place two breasts and two legs on top, drizzle with the sauce, and decorate with two orange segments each.