Bacon Wrapped Quail Recipe

Prepare quail

Pat quail breasts dry with paper towel. If breasts have an attached skin, gently loosen to create a pocket for filling but keep skin intact when possible.

Season each breast inside and out with about 1/4 tsp salt and a pinch of black pepper (totaling the salt and pepper amounts listed in ingredients).

In a small bowl, combine the softened cream cheese and julienned jalapeño. Mix until smooth and evenly distributed.

Using a small spoon or piping bag, stuff approximately 1 tablespoon of the cream cheese-jalapeño mixture into the pocket of each quail breast. Wipe any excess filling from the exterior so bacon will adhere.

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and set a wire rack on top (for even air circulation).

Cut each bacon slice in half crosswise (you should have 16 short strips). Wrap two short strips of bacon around each stuffed quail breast, overlapping slightly to cover the filling and secure the breast. Use two toothpicks to hold the bacon in place if needed (one through each overlapping end).

Place wrapped quail breast seam-side down on the wire rack, spacing them so air can circulate.

Roast in the preheated oven 18–22 minutes, or until bacon is crisp and an instant-read thermometer inserted into the thickest part of the breast registers 160°F (71°C). Rotate tray once halfway through cooking for even browning.

If bacon is not crisping to your liking, finish under a hot broiler 1–2 minutes watching carefully to avoid burning.

While quail roasts, make the compote: In a small saucepan over medium heat, add the jam, minced shallot, balsamic vinegar, lemon juice, and 2 tablespoons water.

Bring to a gentle simmer, stirring to dissolve the jam. Cook 4–6 minutes until slightly reduced and glossy. Taste and adjust acidity or sweetness by adding a little more vinegar or water as needed. Keep warm until plating.

In a small heatproof bowl, combine olive oil and smoked paprika. Warm briefly (either in the microwave for 10–15 seconds or in a small saucepan over very low heat) just until fragrant—do not let it smoke. This blooms the paprika and infuses the oil.

When quail are done, transfer to a plate to rest 3–4 minutes (leave toothpicks in until plating to maintain shape). Spoon about 1 tablespoon of the warm jam compote onto each serving plate.

Place a bacon-wrapped quail breast on top of each compote smear. Drizzle approximately 1 teaspoon of smoked paprika oil over each quail, and sprinkle a pinch of flaky sea salt and a little chopped parsley for color.

Remove toothpicks before serving (or inform guests if left in). Serve immediately.