Quail Roasted with Honey, Cumin and Orange Juice
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8quail, patted dry and left whole
- Salt and pepper to taste
- 2tablespoons extra virgin olive oil
- 2tablespoons freshly squeezed orange juice
- 2tablespoons honey
- 1teaspoon minced garlic
- 1tablespoon ground cumin
Nutritional analysis per serving (4 servings)
1663 calories; 104 grams fat; 28 grams saturated fat; 0 grams trans fat; 39 grams monounsaturated fat; 25 grams polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 9 grams sugars; 159 grams protein; 1953 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
Private Notes
Comments
Very easy to make, and quite tasty. Threw in some carrot sticks, sliced thin and thus created a side dish at the same time. Served with broccoli and mashed potatoes. Delicious!
We have had to remain in Cagliari Sardinia due to an accident, We are doing OK but could not fly for 3 weeks. Fortunately we are 2 blocks from an amazing public market (Mercato di San Benedetto). We bought fresh quail today and made this recipe with a couple additions (it did not hurt that we were able to buy Sicilian juice oranges for the baste). We added pear chunks to the pan at the second baste and sprinkled pomegranate seeds around the birds. The Cumin Made the recipe!
Just made a version of this with quail breasts, which were on special in our local supermarket in Switzerland. I pan fried them, rather than roasting, for just under 2 minutes a side and then deglazed the pan with Marsala wine. Absolutely delicious, thank you Mark for the idea.
I just did this last night!! sooo good! winner winner!! I de-boned my quails.. so it cooked in 8-9 mins.. I glazed them again, turned the pan around and another 9 minutes. I served it over a bed of cheesy riced cawli/broc... and paired it with a spring mix salad topped with pear, blue cheese, walnuts and honey dijon mustard.. SUPERB!!!!
This has the potential to be delicious, but I think 10 minutes each side at 500 was way too long. My quail was overdone, the sauce dried out in the pan, and was not fun to clean up (use tinfoil!). If you feel like it's done, trust your gut (or use a thermometer). I had too many other pans on the fire and did not pay enough attention. So disappointing!
I’m a private chef and made this for my clients, they loved it! I marinated the quail for 3-4 hours in the OJ and other ingredients (toasted and ground whole cumin seeds) plus some fresh thyme and bay leaves. I reduced the marinade with juice from 2 more oranges, a cup chicken stock, and some store bought Demi glacé. Finished the sauce with a bit of butter. Grilled the quail and finished in the oven 5-10 more minutes. Be careful as it chars quickly. Sauced the quail and it was gorgeous.
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