A wonderful dish. Even those who think it is not worth cooking quail because the birds are too small think this is delightful. In Morocco, ground ginger is used, but with fresh ginger it is particularly delicious. I peel and cut the root into pieces and squeeze them through a garlic press to obtain the juice. But if you are used to grating ginger, do that.
Yield: 4 servings
3 tablespoons sunflower or vegetable oil
5-6 tablespoons butter
Salt and pepper
3 inches fresh ginger root, or to taste, grated, or crushed in a garlic press to extract the juice
3 cloves garlic, crushed
1 pound large seedless white grapes, washed and drained
In a large skillet, heat 1 tablespoon of the oil with the butter. Put in the quails and saute briskly over medium heat for about 8 minutes, turning to brown them lightly all over, and adding salt, pepper, and ginger. Add the garlic, and cook moments more, until the aroma rises, then take off the heat.
Put the grapes with the remaining oil in a saucepan. Sprinkle with a little salt, and cook, with the lid on, over low heat for about 20 minutes, or until the grapes are soft, stirring occasionally. Add them to the quails in the frying pan and cook for about 10 minutes, or until the quails are done to your liking.
Quails are often sold with some remaining feathers, which need to be pulled or burnt off.