| | MARINADE |
| 1/2 | c | Dry red wine |
| 1/4 | c | Good quality port (not too sweet) |
| 1/4 | c | Olive oil |
| 2 | tb | Balsamic vinegar |
| 2 | tb | Maple syrup |
| 2 | tb | Lowsalt soy sauce |
| 2 | | Bay leaves |
| 1 | ts | Cracked black pepper |
| 2 | | Cloves garlic, crushed |
| | Several sprigs of fresh thyme, - or - |
| 1/4 | ts | Dried thyme |
| 1/2 | ts | Juniper berries |
| 8 | | Quail, fresh, breast and backbones removed |
| 2 | tb | Olive oil |
| | PORT SAUCE |
| 2 | lb | Poultry bones |
| 2 | | Carrots, roughly chopped |
| 1 | | Onion, diced |
| 3 | | Ribs celery, roughly chopped |
| 1 | | Bay leaf |
| 1/2 | ts | Dried thyme |
| 1 | | Clove garlic, crushed |
| 3 | qt | Water |
| 1/2 | c | Veal stock, or beef stock |
| 1 | c | Good quality port |
| | FINAL ENRICHMENT |
| 2 | tb | Good quality port |
| 2 | tb | Unsalted butter |
