Roast Quail with Balsamic Glaze
Roast quail are elegant enough for a dinner party, but quick enough for a weeknight dinner. The diminutive size of these birds make them a challenge to cook but we found a two-step technique that delivers golden brown skin and perfectly cooked meat.
Why This Recipe Works
Our initial tests on our roast quail recipe showed that a quick brine added seasoning that penetrated the meat so that it tasted full and nicely seasoned; it also helped keep the delicate breast meat moist. We stuffed the cavities of the birds with rosemary and sage before roasting—the herbs perfumed the meat from the inside out. After experimenting with several roasting methods and oven temperatures for our roast quail recipe, we determined that for attractively browned skin and fully cooked thigh meat, the quail needed to be browned in a skillet on the stove top, then finished in a hot oven in a preheated roasting pan (if the roasting pan was not preheated, the thigh meat failed to cook through).
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