Often served in Tenerife as a New Year’s Day tapa (Chupachups de Codorniz con Salsa de Frambuesa), this dish offers a delicious flavor and vibrant color.
Ingredients for 4
- 24 quail thighs
- 50 grams of sugar
- juice of 1orange
- tbsp balsamic vinegar
- tsp honey
- raspberries
- olive oil and salt
Instructions
- Remove the skin and move all the meat towards the end of the bone and season.
- Squeeze the juice of an orange.
- Fry the quail drumsticks in a pan with a drizzle of olive oil until they are golden brown.
- Remove the excess oil and add the sugar, orange juice, vinegar and honey.
- Cook until the drumsticks are well caramelized.
- Set aside the quail drumsticks.
- Prepare a raspberry sauce with the remaining caramel in the pan.
- Crush the raspberries with it, strain the puree.
- Serve the sauce with the quail thighs.