Quail, Pheasant Or Duck - cooking recipe

Ingredients

4 to 6 birds
6 shallots, chopped
4 bay leaves
1 large carrot, chopped
1 c. mandarin juice
1 c. mandarin juice
1/2 lb. butter
4 Tbsp. olive oil
2 small onions, chopped
4 to 5 juniper berries
2 mandarins
2 Tbsp. honey
ground cinnamon, dried rosemary and dried tarragon.

Preparation

Brown birds in a large frying pan with butter and shallots until browned. Put olive oil in roasting pan, swish to cover bottom.
Put in bay leaves, onions, carrot, juniper berries, and 2 thinly sliced, unpeeled mandarins.
Sprinkle birds with cinnamon, rosemary and tarragon.
Place in pan with vegetables.
Place in 350\u00b0 oven and roast for 3 hours, basting with mandarin juice and honey.
Remove birds from pan, strain sauce and serve on the side.