Quail Recipe

Prepare marinade

In a medium bowl whisk together 4 tbs olive oil, 2 tbs lemon juice, minced garlic, chopped rosemary, thyme, smoked paprika, 1.5 tsp salt and 1 tsp black pepper until combined.

Marinate quail

Pat the 6 quail dry with paper towels. Place them in a shallow dish or zip-top bag and pour the marinade over, turning to coat evenly. Refrigerate for at least 30 minutes and up to 3 hours. Remove from refrigerator 20 minutes before roasting to take the chill off.

Preheat oven

Preheat oven to 425°F (220°C). Position a rack in the center of the oven.

Sear and roast

Heat 1 tbs olive oil or duck fat in a large ovenproof skillet over medium-high heat until shimmering. Sear the quail, breasts down, 2 minutes until golden brown; flip and sear the other side 1–2 minutes. Transfer the skillet to the preheated oven and roast for 8–10 minutes for medium (internal temperature ~150°F/65°C) or 10–12 minutes for well done. Remove quail to a plate and tent loosely with foil to rest 8–10 minutes.

Sauté shallot

While the quail rests, return the skillet to medium heat (if the pan is too dark, wipe out and add 2 tbs butter). Add the finely chopped shallot and cook 1–2 minutes until softened and translucent, scraping up browned bits from the pan.

Deglaze

Carefully add 1 cup dry white wine (or 1 cup chicken stock) to deglaze the pan, stirring and scraping browned bits. Bring to a simmer and reduce by about half, about 3–4 minutes.

Add stock and finish

Add 1 cup chicken stock (or if you used stock earlier, add a further 1 cup) and simmer 4–5 minutes until sauce reduces slightly. Reduce heat to low and whisk in 2 tbs heavy cream (optional) and 2 tbs butter to finish the sauce, then stir in lemon zest, chopped parsley, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning.

Strain (optional)

For a smooth sauce, strain through a fine-mesh sieve into a small saucepan and keep warm. Alternatively leave as-is for a rustic pan sauce.

Carve each rested quail: halve at the breastbone or serve whole. Spoon the warm pan sauce over the quail, garnish with microgreens or chopped parsley and lemon wedges.

Serve immediately alongside roasted vegetables, a small portion of creamy polenta or simple buttered potatoes. Each quail counts as a small portion; recipe serves 3–4 as a main (6 quail) or 6 as part of a multi-course menu.