Method:
1 Heat a frying pan over high heat. Add pancetta, cook 3-4 minutes or until crisp.
2 Cook rice according to packet directions.
3 Place rice, fetta, tomatoes, basil, egg white, rind and 1 tbs lemon in a bowl, mix well to combine.
4 Stuff quail with rice mixture. Heat oil in a frying pan over high heat. Add the quail, cook 2-3 minutes or until seared. Add stock and cover with lid. Reduce heat to medium, cook for 10-12 minutes or until cooked through. Remove quail to a plate, cover to keep warm. Bring stock mixture to the boil, boil uncovered 5 minutes or until reduced by two-thirds.
5 Plate stuffed quail, pour over the stock reduction. Serve.
