Best 3 Roast Quail With Cured Lemon Recipes

**Roasted Quail with Cured Lemon: A Culinary Delight**

Quail, a delectable game bird prized for its succulent meat and delicate flavor, takes center stage in this recipe. Roasted to perfection, the quail is complemented by the vibrant flavors of cured lemon, a technique that infuses the lemon with a savory and tangy profile. This dish promises an unforgettable culinary experience, with the tender quail meat and the aromatic cured lemon harmonizing to create a symphony of flavors. Alongside the main recipe, this article offers a collection of additional quail recipes, each with its own unique culinary flair. Embark on a culinary journey as we explore these recipes, tantalizing your taste buds with the diverse flavors and cooking techniques that bring out the best of this versatile game bird.

Check out the recipes below so you can choose the best recipe for yourself!

PAN ROASTED QUAIL

Pan Roasted Quail image

These are not the recipes made on the show, but recipes that the instructor came up with using the mystery ingredients.

Provided by Food Network

Categories main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 31

Ingredients

6 shaved slices fresh truffle
6 medium sized shallots, peeled
6 whole quails
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
2 tablespoons olive oil
Serving suggestion:
Toasted Quinoa with Prosciutto, recipe follows
Date and Fig Chutney, recipe follows
1 tablespoon unsalted butter
1 tablespoon olive oil
1/2 cup finely chopped white onion
1 shallot, finely chopped
1 clove garlic, finely chopped
1 cup quinoa, rinsed well, see Cook's Note*
1 teaspoon kosher salt
3 cups water
1/2 cup sliced prosciutto, julienned, see Cook's Note**
1 tablespoon chopped fresh thyme leaves
1 teaspoon lemon zest
3/4 cup apple cider
3/4 cup white wine vinegar
1/2 cup brown sugar
1 1/2 cups dried dates, chopped
1 Granny Smith apple, peeled, cored and cubed
3 cloves garlic, finely chopped
2 teaspoons grated fresh ginger
3 fresh figs, chopped
1 teaspoons paprika
1/2 teaspoon ground cardamom
1/2 teaspoon kosher salt

Steps:

Preheat the oven to 400 degrees F.
Place 1 truffle shaving and 1 shallot into the cavity of each quail. Season the quail with salt and pepper.
Heat the olive oil over high heat in a large heavy bottomed ovenproof skillet. Place the quail in the skillet breast side down and cook until the skin is golden brown in color. Turn the quail and cook for 3 more minutes. Place the skillet directly in the oven and roast for approximately 10 minutes. Let the quail rest for 5 minutes before serving.
Heat the butter and olive oil in a skillet over medium heat.
Add the onion, shallot and garlic and cook until translucent. Add the quinoa and toast until golden, stirring to brown evenly. Add the kosher salt. Add 1 cup of water and simmer the quinoa until all the water is absorbed. Add remaining 2 cups of water, 1 at a time, simmering until quinoa is tender.
Remove from the heat and stir in the prosciutto, thyme and lemon zest.
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.
Bring to a boil, stirring until the sugar has dissolved.
Reduce the heat to medium and add in the dried dates, Granny Smith apple, garlic and ginger. Cook for 15 minutes or until most of the liquid has been absorbed.
Stir in the fresh figs, paprika, cardamom and kosher salt. Cook for 5 minutes.
The chutney will keep for several weeks stored in the refrigerator in an airtight container.

QUAIL ROASTED WITH HONEY, CUMIN AND ORANGE JUICE

Quail Roasted with Honey, Cumin and Orange Juice image

Provided by Mark Bittman

Categories dinner, easy, quick, one pot, roasts, main course

Time 40m

Yield 4 servings

Number Of Ingredients 7

Ingredients

8 quail, patted dry and left whole
Salt and pepper to taste
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed orange juice
2 tablespoons honey
1 teaspoon minced garlic
1 tablespoon ground cumin

Steps:

Preheat oven to 500 degrees. Rub the quail with half the olive oil, then sprinkle all over with salt and pepper. Put them breast side up in a roasting pan just large enough to accommodate them. Combine remaining ingredients and brush about half of this mixture over the birds; put in oven.
After about 10 minutes of roasting, baste with remaining mixture, then continue to roast until done, about 10 minutes more. Serve birds hot, with pan juices, or warm or at room temperature.

Nutrition Facts : @context http, Calories 522, UnsaturatedFat 22 grams, Carbohydrate 11 grams, Fat 33 grams, Fiber 0 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 572 milligrams, Sugar 9 grams

ROSEMARY ROASTED QUAIL

Rosemary Roasted Quail image

Provided by Molly O'Neill

Categories dinner, main course

Time 40m

Yield Four servings

Number Of Ingredients 9

Ingredients

1/2 cup orange juice
1/2 cup light soy sauce
1/2 cup red wine
2 oranges, cut into 8 sections each
8 quails, rinsed and patted dry
4 rosemary sprigs, cut in half
4 cloves garlic, peeled and minced
1/4 cup olive oil
1 teaspoon finely chopped fresh rosemary, for garnish

Steps:

Combine the marinade ingredients and set aside.
Squeeze the juice from 2 of the orange sections over 1 of the quails, then rub the bird all over with the squeezed sections. Stuff the cavity with half of a rosemary sprig, an eighth of the minced garlic and a section of the squeezed orange. Secure the legs of the quail to the body by running a toothpick through a leg just above the thigh and passing it through the cavity of the bird and into the other leg. Repeat with the remaining birds.
Place the quails in a nonreactive bowl and cover them with the marinade. Refrigerate for at least 2 hours or, preferably, overnight.
Preheat the oven to 425 degrees. Remove quails from the marinade, reserving the excess, and place them in a roasting pan. Brush the quails with the olive oil and place them in the oven. Roast for 20 minutes, stopping to baste them with the reserved marinade after about 10 minutes.
Transfer the roasted quails to a platter, remove toothpicks and garnish with chopped rosemary. Serve immediately.

Nutrition Facts : @context http, Calories 636, UnsaturatedFat 27 grams, Carbohydrate 15 grams, Fat 40 grams, Fiber 3 grams, Protein 47 grams, SaturatedFat 9 grams, Sodium 1266 milligrams, Sugar 9 grams

Tips:

Choosing the Right Quail: Select plump and young quails with smooth, unblemished skin. Fresh quails should have a mild, gamey aroma.
Preparing the Quail: Remove any excess fat or pinfeathers from the quail. Rinse the quails thoroughly inside and out, then pat them dry with paper towels.
Seasoning the Quail: Generously season the quail with salt and pepper, both inside and out. You can also add other seasonings, such as garlic powder, paprika, or thyme, to taste.
Preparing the Cured Lemon: To make the cured lemon, simply combine lemon zest, salt, and sugar in a bowl. Rub the mixture over the surface of a whole lemon and place it in a sealed container. Let the lemon cure for at least 24 hours before using.
Roasting the Quail: Preheat your oven to 400°F (200°C). Place the quails in a roasting pan and add the cured lemon, butter, and water. Roast the quails for 20-25 minutes, or until they are cooked through and golden brown.
Garnishing and Serving: Once the quails are roasted, remove them from the oven and let them rest for a few minutes before serving. Garnish the quails with fresh herbs, such as parsley or thyme, and serve with roasted vegetables or a salad.

Conclusion:

Roast quail with cured lemon is a delicious and elegant dish that is perfect for a special occasion. The quail are juicy and tender, with a slightly gamey flavor that is complemented by the bright and tangy cured lemon. This dish is sure to impress your guests and leave them wanting more.