Giving the potatoes a shake while the oven door is open. Return to roasting for an additional 5 minutes. Open the oven and drizzle the remaining butter or a quick spritz of olive. Roast in a preheated 475-degree F oven for 10 minutes.Sprinkle the top of the quail with thyme leaves, reserving the stems. Place thyme stems on the bottom of a small roasting dish and lay the quail on top. Pat the quail dry with paper towels. Season inside the cavity with salt and pepper and a tiny sliver of orange inside. Truss up the bird's legs together. Brush the outside with 1/2 of the melted butter and season with salt and pepper.Prepare the quail while the potatoes are roasting. Place on a baking sheet and roast on the bottom rack of the oven for about 30 minutes. Toss the potatoes in olive oil and salt.1/4 cup chicken broth or filtered water.4 small pieces of sliced orange, with the peel on.4 - 6 yellow potatoes, cut into small wedges.4 quail, whole and bone-in (thawed if frozen).A hot loaf of crusty French bread would not be frowned upon either. Remove from the refrigerator 30 minutes to an hour before cook time and allow it to come to room temperature.įrench recipe with a side salad or steamed vegetable. If the quail is frozen, defrost it overnight in the refrigerator. Don't worry! The quail is cooked and safe to eat when the internal temp reaches 165 degrees F. When the quail is done, the meat will still be pink. This keeps the meat juicy and prevents it from drying out and overcooking. The quail will only partially be done when you take it out of the oven but will finish cooking during resting time wrapped in the foil. The best way to cook quail is to roast it at a high temperature for a short period. Often overlooked, quail is an excellent meal when craving roasted poultry, but you have little time to spend on dinner. Last up, it's Ramsay making pomegranate molasses marinated tasty spatchcock quail, selling in the delights of this light gourmet bird to his daughter.The best thing about quail is it's so simple, fast and delicious! Many people reserve these tiny birds for fancy occasions. Meanwhile, Daniel Clifford shows how to use the whole bird, plus smoked quails eggs in a Waldorf salad. Phil Carmichael keeps it simple here with a rich dish of roast quail on toast served with a chicken liver and foie gras parfait. Next up, British chef Marus Wareing cooks quail poached on the bone in quail stock before removing the breasts and pan frying and serving with a carrot puree and extra crunch fatty quail skin. Quail is a really elegant game bird, what's more, its small size means one bird can be served per head, making dinner party portions all the simple to manage, plus they're easy to pick up at the supermarket!įor those wary about the strong game flavour, fear not, quail are also a great introduction to game thanks to their mild and delicate flavour.īe inspired in the many ways to cook quail in the hands of five Michelin starred chefs below:įirst up is the acclaimed Daniel Boulud cooking pan-fried quail with grapes and Armagnac and roast quails stuffed with forcemeat. While cooking these small plump game birds can seem like a daunting challenge to the beginner, the leaner meat is prone to overcooking, the rewards are well worth the culinary experiment. If you're a keen home cook you've probably nailed roast chicken and perhaps guinea fowl, but have you tried cooking quail?
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