Best 2 Roast Quail With Cured Lemon Recipes

Roast quail with cured lemon is a delicious and elegant dish that is perfect for a special occasion. The quail are roasted until tender and juicy, while the cured lemon adds a bright and tangy flavor that perfectly complements the richness of the meat. This dish is sure to impress your guests, and it's easy to make with just a few simple ingredients.

Here are our top 2 tried and tested recipes!

ROAST QUAIL WITH CURED LEMON

Roast Quail with Cured Lemon image

I usually don't tell you how to eat, but here I'm going to. You want to make sure each bite of quail has at least a tiny piece of the preserved lemon mashed on to it. You can gauge your own personal tolerance for how much of the condiment to use, but it totally makes the bite. The way just a little bit of lemon draws out the flavors of the meat is a lot of fun.

Provided by Chef John

Categories Everyday Cooking

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

salt and freshly ground black pepper to taste
2 tablespoons olive oil, divided
½ teaspoon cumin
¼ teaspoon ground coriander
1 pinch cayenne pepper
4 whole quail
8 slices cured lemon, patted dry
1 cup chicken broth
1 slice cured lemon, minced

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Whisk 1 tablespoon olive oil, cumin, and coriander together in a large bowl; place quail in bowl and toss to coat quail completely.
Place 1 cured lemon slice in the cavity of each quail. Tie a piece of twine around the wings and under breast above the legs of each quail; tie legs together with twine.
Heat remaining olive oil in a large skillet over high heat. Cook quail in hot oil until browned on all sides, 2 to 4 minutes per side. Remove from heat. Turn each quail, breast-side facing up. Place 1 slice cured lemon on each quail breast and sprinkle each with cayenne pepper.
Roast in the preheated oven until slightly pink at the bone, 10 to 15 minutes.
Remove quail to a plate. Pour chicken broth into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Cook until reduced by half, about 5 minutes. Stir minced lemon into broth mixture. Return quail to skillet and pour sauce over quail until heated through, 2 to 3 minutes.

Nutrition Facts : Calories 280.8 calories, Carbohydrate 3.8 g, Cholesterol 82.8 mg, Fat 20 g, Fiber 0.9 g, Protein 21.5 g, SaturatedFat 4.6 g, Sodium 3229.3 mg, Sugar 0.8 g

QUAIL ROASTED WITH HONEY, CUMIN AND ORANGE JUICE

Quail Roasted with Honey, Cumin and Orange Juice image

Provided by Mark Bittman

Categories dinner, easy, quick, one pot, roasts, main course

Time 40m

Yield 4 servings

Number Of Ingredients 7

Ingredients

8 quail, patted dry and left whole
Salt and pepper to taste
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed orange juice
2 tablespoons honey
1 teaspoon minced garlic
1 tablespoon ground cumin

Steps:

Preheat oven to 500 degrees. Rub the quail with half the olive oil, then sprinkle all over with salt and pepper. Put them breast side up in a roasting pan just large enough to accommodate them. Combine remaining ingredients and brush about half of this mixture over the birds; put in oven.
After about 10 minutes of roasting, baste with remaining mixture, then continue to roast until done, about 10 minutes more. Serve birds hot, with pan juices, or warm or at room temperature.

Nutrition Facts : @context http, Calories 522, UnsaturatedFat 22 grams, Carbohydrate 11 grams, Fat 33 grams, Fiber 0 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 572 milligrams, Sugar 9 grams

Tips:

Choose the right quail: Look for plump, young quail with smooth, unblemished skin. Avoid any quail that have a gamey odor.
Brine the quail: Brining the quail in a mixture of water, salt, and sugar helps to keep the meat moist and flavorful. You can brine the quail for up to 24 hours, but at least 4 hours is ideal.
Use a good quality olive oil: The olive oil you use will have a big impact on the flavor of the dish. Choose a fruity, extra virgin olive oil that you enjoy the taste of.
Cook the quail over high heat: High heat will help to brown the quail and give it a crispy skin. Sear the quail for 2-3 minutes per side, or until golden brown.
Let the quail rest before serving: Letting the quail rest for a few minutes before serving allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.

Conclusion:

Roast quail with cured lemon is a delicious and elegant dish that is perfect for a special occasion. The quail is brined in a mixture of water, salt, and sugar, then roasted with cured lemon and herbs. The result is a moist and flavorful dish with a crispy skin. Serve the quail with your favorite sides, such as roasted vegetables or mashed potatoes.