Prep. time: 20 minutes
Cooking time: 55 minutes
 

1. Peel and halve the shallots. Cook them slowly in a sauté pan in 20 g (4 tsp.) butter, 1 Tbsp. honey and the vinegar. Season with salt and pepper, cover with water and simmer for 30 minutes until the liquid has been absorbed.
2. Increase the heat to caramelize them lightly.
3. Preheat the oven to 180° C (350° F).
4. Combine half the raisins and cranberries with one peeled, finely diced clementine.
5. Season the cavity of the quails with salt and pepper and stuff them with the fruit mixture.
6. Truss and brown in a cocotte or Dutch oven with 20 g (4 tsp.) butter and 2 Tbsp. oil for about 8 minutes.
7. Place quails in a baking dish and bake in the middle of the preheated oven for 15 minutes.
8. Meanwhile, peel the remaining clementines. Caramelize them for 2 minutes over medium heat in a non-stick skillet with 20 g (4 tsp.) butter, 1 Tbsp. honey and the spice mixture.
9. Place one quail in the middle of each plate and decorate with a gold leaf.
10. Garnish with  the clementines, remaining dried fruits and confit shallots. Serve immediately.

Christmas beer