Roasted Quails with Merlot Reduction Sauce, with Stir-Fried Haricots Verts
Roasted in butter with a clove of garlic, thyme, and oregano stuffed inside and seasoned with salt and pepper. Sauce was made by reducing Merlot with bay leaves, black peppercorns and sprigs of thyme, and finished with pan juices. Haricots Verts were stir-fried with bacon and partially steamed with white wine.