Tuesday, September 14, 2010

Roasted Quail with Orange, Tarragon, Garlic Glaze

Roasted Quail

there really isn't much to them...a few nibbles on the legs, a couple bites of breast meat and you're done...but i must say...what an impressive presentation and a unique dish that really isn't hard to create at all. so easy i've done them twice and i think i'll get some more for this weekend.

i've been interested in birds other than chicken lately and quail has been on my list for quite a while, but they were always a bit too expensive at 5 or 6.00 $ each...and you can't buy just one or two...what would be the fun in that? so i finally found these at my favorite Asian market 99 Ranch in Irvine, Ca. they came 6 to a package for about 10.00$...frozen, of course. i was soooo excited.

i thought as a first timer i better just go the easy route. i had read somewhere that roasting the little bird was the way to go. actually, cooking them is the easy part..eating them is a different story. the first one i attempted to have a little etiquette with the knife and fork, half way through the 2nd it was all hand to mouth...not to attractive, but i definitely enjoyed myself.


2 or more quail...i did 3
butter, room temp
1 small juice orange
a few sprigs of fresh tarragon and thyme
1-2 cloves garlic- thin sliced
salt and pepper


3-4 T. apricot or orange marmalade
2 T.orange juice...more or less
1 garlic clove... (i grate with a microplane)
minced fresh tarragon
salt and pepper
always taste test... a little more this or that. i added salt and a squeeze of lemon juice to brighten it up.
note... you might double the recipe if you want to set aside some for dipping sauce with finished quail

preheat oven to 380 degrees
clean your quail inside and out and pat dry.
salt and pepper the inside (remember these are tiny birds, so don't over salt).
inside the cavity put a teaspoon of butter, a small wedge of the orange, a sprig of fresh tarragon and thyme and a couple slices of garlic it you want.
rub some butter on the outside, sprinkle with a little salt and tie the legs together with some string. i think this makes for a better presentation.
place on a rack breast side up and place in oven for 15-20 min. depending on size. check on them throughout and baste with butter at once.
remove them from the oven... if they are golden, then they are almost done... there's really not much meat to cook, so don't over do it.. turn the oven to 430F convection. now you can glaze and put back in the oven for a few mins. it depends on how you like your glaze....but don't let it burn! remove from oven at let rest a few mins.
i didn't eat all 3 in one sitting so it's good to know they warm up well after refrigeration.

in a microwavable dish put marmalade, finely chopped tarragon, orange juice and pressed garlic clove and mix. heat 'till thick brushable liquid or a runny jam consistency. oh geez... just heat it through a few times so the flavors meld and you can brush it on. taste it. season if necessary.

serve one as a starter or two as a main....or go head and do as i did...eat all them yourself ...absolutely no sign of etiquette. they are delicious and quite fun to eat...
when no one is looking


The Enchanted Cook said...

Sounds delicious! Your photography and styling is nothing short of phenomenal, as usual! I'll have to try these!

Tiffiny Felix said...

Gorgeous pictures! I have some serious camera envy ;) I love the orange and tarragon combination. Very nice :)

Carole said...

Hi there. The current Food on Friday on Carole's Chatter is collecting links to dishes using duck or other game birds. I do hope you link this in. This is the link . It would be great if you checked out some of the other links – there are some good ones already. Cheers

Jules and Ruby said...

hi Carol...thanks so much for the invite. i'll be there

Carole said...

Jules and Ruby, thanks for linking up with Food on friday and helping to create a nice collection of game bird dishes. A big thank you too for following Carole's Chatter. I have followed you right back. Hope to see you again soon. Cheers

Jules and Ruby said...

hi Carole...fabulous...i will be checking in with ya

Natashalh said...

This may sound odd, but I found your blog searching for roast quail pictures. I have a recipe I want to blog about, but I am having trouble taking photos that don't look like some grisly horror movie scene. Or a row of roasted rats...Anyway, great photos and I'm glad I found your blog! I'll definitely be checking out some of your other posts.

Jules and Ruby said...

hi Natashalh...LOL..i just read this comment. it must have gotten lost in the mail? anyway i was laughing about the rats. these are not the most photogenic "fowl" species. BUT i think i'll buy some this weekend and cook "em up. tasty little buggers.

Anonymous said...

Going to try this today! I was searching our supply of 500+ cook books and could find nothing on quail with an orange marmalade glaze, for some reason my brain, and tummy wanted that on the quail.. glad to see i wasn't the only one on earth, lol!! Cant wait to try it.. Thank you!!

FoodPorter said...

looks yummy...

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SMF International said...

I love the orange and tarragon combination. Gorgeous pictures! Very nice :)
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Priya Chaudhary said...

So, Yummy looks so delicious & especially your combination of oranges & tarragon. I really appreciate your idea.

I have a suggestion please try it to add it with Basmati rice.

That makes more delicious.

Please look at the best basmati rice manufacturer in Australia

Manisha Virmani said...

Hey! Buddy you make me hungry, really i am dying to eat such a lovely food. Food N Foodies Info

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