Quails with Peach Shallots

Clean the quails, remove the quills and any remaining giblets. Rinse and dry the quails inside and out after they have cooled, season the inside with salt and pepper and wrap each one tightly with a liter slice of Parma ham. Tie the legs together with spaghetti.

Preheat the oven to 230 degrees Celsius (gas 4-5, convection oven 210 degrees Celsius ).

Place a juice pan in the oven to keep warm.

Blanch the peaches for 1 minute, rinse, skin, halve and pit. Cut the peach halves in half. Peel the shallots and garlic.

Heat the olive oil in a large frying pan. Sear the quail in it until hearty golden brown all over, then season with pepper. 5.

5. place the quails in the preheated juice pan. Place the garlic, peaches, shallots, rosemary, thyme and bay leaf around them and pour the hot olive oil over them. Place the juice pan in the oven on the lowest rack. Roast the quails for 20-25 minutes.

Serve the quails with a potato gratin with chanterelles.

Tip: It is best to use your favorite ham – then your dish will taste twice as good!

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