4 Quail 100ml duck fat
1 shallot, finely chopped
150ml dry white wine
16 sage leaves
1. Heat the fat in a casserole and when its hot, put in the quail and cook for 10 minutes, turning frequently.
2. Remove the quail from the casserole and keep warm. Pour off the fat from the casserole, then put in the chopped shallot, sage leaves and saut briefly.
3. Pour in the wine and reduce slightly. Add the grapes to warm through, then pour the sauce over the quail and serve. Recipe c/- Bill Marchetti, Miettas Recipes from Australian Chefs