Discover the ultimate quail roast recipe that’s quick, effortless, and delivers perfectly juicy, tender meat every single time. One bite of this flavorful delight, and you’ll be hooked – it’s a dish you’ll crave over and over again.
If you’re searching for the perfect quail roast recipe that’s both easy and delicious, you’ve come to the right place. This recipe combines succulent quail meat with a flavorful stuffing and a rich glaze, ensuring every bite is packed with taste. Whether you’re planning a dinner party or a cozy family meal, this dish is a showstopper that’s simple to prepare. The balance of sweet and savory flavors creates an unforgettable dining experience. Using basic pantry ingredients, you can create a restaurant-quality meal in your own kitchen. Learn how to cook juicy roasted quail with this step-by-step guide. Impress your guests with this elegant yet approachable recipe.
Ingredients:
For the quail:
- 4 quails, cleaned and patted dry
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 tablespoon unsalted butter
For the stuffing:
- 1 cup cooked rice or couscous
- 1/4 cup chopped dried apricots or raisins
- 1/4 cup toasted pine nuts or almonds
- 2 tablespoons finely chopped parsley
- 1/2 teaspoon ground cinnamon
- Salt and pepper, to taste
For the glaze:
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Dijon mustard (optional)
Instructions:
- Prepare the quail:
- Preheat the oven to 400°F (200°C).
- Rub the quail with olive oil and season generously with salt, pepper, paprika, garlic powder, and thyme. Set aside.
- Make the stuffing:
- In a medium bowl, combine the cooked rice (or couscous) with dried apricots, pine nuts, parsley, cinnamon, salt, and pepper. Mix well.
- Stuff each quail cavity with the prepared stuffing. Use kitchen twine to tie the legs of each quail together to secure the stuffing.
- Sear the quail:
- Heat a skillet over medium-high heat and melt the butter. Sear the quail on all sides until golden brown, about 2-3 minutes per side.
- Transfer the quail to a baking dish.
- Prepare the glaze:
- In a small bowl, whisk together honey, soy sauce, lemon juice, and Dijon mustard. Brush the glaze generously over the quails.
- Roast the quail:
- Place the baking dish in the preheated oven and roast for 20-25 minutes, basting with glaze every 10 minutes.
- Check the internal temperature; the quail should reach 165°F (74°C) when done.
- Rest and serve:
- Remove the quail from the oven and let them rest for 5 minutes before serving.
- Serve the roasted quail with a side of roasted vegetables or a fresh salad.
Enjoy your delicious roasted quail with its sweet and savory glaze, prepared by Chef Anna.