Roast Quail with Balsamic Glaze

Name: Roast Quail with Balsamic Glaze
Ingredients: 1 cup, kosher salt or 1/2 cup table salt; 8 whole, quail (about 5 ounces each); 3/4 cup, balsamic vinegar; 1 , bay leaf; 5 whole, black peppercorns; Pinch, sugar; , Ground black pepper; 4 sprigs, fresh rosemary, cut in half; 16 , fresh sage leaves; 2 tablespoons, extra-virgin olive oil

Main Courses
Game Birds

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.

SERVES 4

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