Pan Roasted Quail
Serves: 2
Jadyn Kohler
1 January 1970
Based on User reviews:
47
Spice
58
Sweetness
48
Sourness
45
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
6 medium
Shallot (sized, peeled)1 tsp
Kosher Salt1 tsp
Pepper (freshly ground)1 tbsp
Olive Oil1 tbsp
Unsalted Butter3 cloves
Garlic (finely chopped)3 cups
Water1 tbsp
Thyme Leaves (chopped fresh)1 tsp
Lemon Zest3 cup
Apple Cider3 cup
White Wine Vinegar1 cup
Brown Sugar1.5 cups
Dried Date (chopped)2 tsps
Ginger (grated fresh)1 tsps
Paprika1 tsp
Ground CardamomDirections:
1
Special equipment: large heavy bottomed ovenproof skillet Preheat the oven to 400 degrees F
2
Place 1 truffle shaving and 1 shallot into the cavity of each quail
3
Season the quail with salt and pepper
4
Heat the olive oil over high heat in a large heavy bottomed ovenproof skillet
5
Place the quail in the skillet breast side down and cook until the skin is golden brown in color
6
Turn the quail and cook for 3 more minutes
7
Place the skillet directly in the oven and roast for approximately 10 minutes
8
Let the quail rest for 5 minutes before serving
9
Heat the butter and olive oil in a skillet over medium heat
10
Add the onion, shallot and garlic and cook until translucent
11
Add the quinoa and toast until golden, stirring to brown evenly
12
Add the kosher salt
13
Add 1 cup of water and simmer the quinoa until all the water is absorbed
14
Add remaining 2 cups of water, 1 at a time, simmering until quinoa is tender
15
Remove from the heat and stir in the prosciutto, thyme and lemon zest
16
Yield: 6 servings Preparation Time: 15 minutes Cooking Time: 40 minutes Place the cider, white wine vinegar and brown sugar together in a stainless steel pot
17
Bring to a boil, stirring until the sugar has dissolved
18
Reduce the heat to medium and add in the dried dates, Granny Smith apple, garlic and ginger
19
Cook for 15 minutes or until most of the liquid has been absorbed
20
Stir in the fresh figs, paprika, cardamom and kosher salt
21
Cook for 5 minutes
22
The chutney will keep for several weeks stored in the refrigerator in an airtight container