Poche'-grille' quails with honey & mustard dressing

I will be gone till next week to Italy ... but before leaving I will post the recipe of what we prepared last saturday. The recipe is from Gordon Ramsay's Secret book ... even if as usual I had to slightly change it. First of all, his recipes are always wrong in terms of cooking time. Furthermore, this one (I felt) had a problem with the sauce. Too dry his version. The overall dish is really tasty and the honey works really well with the quail. The Poche-grille technique is also extremely good!

Serves: 2 as main dish or five as a starter
FlexiPoints: 10 or 5

Suggested wines: Champagne works! Of this I am sure. Get a Boulard's Petrea if you can.

Ingredients:
- 5 oven-ready quails
- 10 sprig of thyme
- 5 small sprig of rosemary
- the zest of one lemon (in stripes)
- 6 tbsp of honey
- 2 tbsp of Dijon mustard
- 2 tbsp of soy sauce
- 1 tbsp of mustard seeds
- 1 liter of light chicken stock
- 600g new potatoes
- Salt, pepper and oil as needed

How-to:
1. Tie the legs of the quail together. Put them in the chicken stock with the thyme. Bring to boil and simmer for 5'.
2. Remove the birds. Pat them dry and distribute the rosemary and lemon zest among their cavities.
3. Chop the potatoes coarsely. Put them in a metallic oven tray with abundant oil. Season with salt and pepper and bake at 180C for 30'. By then the quails should be ready.
4. Whisk together the honey, soy sauce, mustard, mustard seeds and 3 tbsp of olive oil till uniform. Set aside.
5. Warm-up a cast iron grill (or equivalent). Brush the birds with some oil. Grill the quails for 10'-15' till desired texture. Turn often to avoid the meat to burn and get dry. Season with salt and pepper.
6. Put the birds and the sauce in a warm bowl. Stir well and let marinate for 5'-10'. Untie the birds and remove the stuffing.
7. Serve the quails on top of the potatoes distributing the remaining sauce on top.