Name: Pan-Roasted Quail with Port Sauce
Yield: Serves 4 as an entree or 8 as a first course
Ingredients: 1/2 cup dry red wine; 1/4 cup good-quality port (preferably not too sweet); 1/4 cup olive oil; 2 tablespoons balsamic vinegar; 2 tablespoons maple syrup; 2 tablespoons low-salt soy sauce; 2 bay leaves; 1 teaspoon cracked black pepper; 2 cloves garlic, crushed; several sprigs of fresh thyme or 1/4 teaspoon dried thyme; 1/2 teaspoon juniper berries; 8 quail, preferably fresh, with breast and backbones removed; 2 tablespoons olive oil; 2 pounds poultry bones, necks, and wing tips (quail, chicken, duck, or any combination of the three); 2 carrots, roughly chopped (about 1/2 cup); 1 onion, diced (about 1/2 cup); 3 ribs celery, roughly chopped (about 3/4 cup); 1 bay leaf; 1/2 teaspoon dried thyme; 1 clove garlic, crushed with the flat of a knife blade; 3 quarts water; 1/2 cup veal stock or beef broth; 1 cup good quality port; 2 tablespoons good-quality port; 2 tablespoons unsalted butter

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