Ingredients

Scale

For the Quail:

- 8 Whole Quail, semi-boneless or bone-in: The star of our dish! Quail are small game birds with a delicate, slightly gamey flavor. You can find them semi-boneless (partially deboned for easier eating) or bone-in. Semi-boneless quail are often preferred for ease of serving and eating, especially for less experienced game bird diners. Bone-in quail, however, can be slightly more flavorful as the bones contribute to the roasting process. Choose whichever you prefer or what is available. Ensure the quail are thawed completely if frozen.

- 2 tablespoons Olive Oil: For browning the quail and adding richness. Olive oil is a healthy and versatile choice. You can also use avocado oil or another neutral cooking oil if preferred.

- 1 teaspoon Kosher Salt: Essential for seasoning the quail and enhancing its natural flavors. Kosher salt is preferred for its larger crystals, which distribute evenly and provide a cleaner salt taste.

- 1/2 teaspoon Black Pepper, freshly ground: Provides a classic peppery bite and complements the quail and orange glaze. Freshly ground black pepper offers a much more aromatic and intense flavor than pre-ground pepper.

- 2 sprigs Fresh Rosemary: Adds a fragrant, piney, and slightly peppery note that pairs beautifully with game birds and citrus. Fresh rosemary is ideal for its robust flavor and aroma. You can substitute with 1 teaspoon of dried rosemary if fresh is unavailable, but fresh is highly recommended.

- 2 sprigs Fresh Thyme: Contributes an earthy, slightly lemony, and herbaceous flavor that complements the rosemary and orange. Fresh thyme adds a delicate and nuanced flavor. You can substitute with 1 teaspoon of dried thyme if fresh is unavailable, but fresh is preferable.

For the Orange Glaze:

- 1 cup Freshly Squeezed Orange Juice (from about 3–4 oranges): The heart of our glaze, providing the bright, citrusy base. Freshly squeezed orange juice is essential for the best flavor. Avoid using bottled or processed orange juice, as it often lacks the vibrant freshness of freshly squeezed juice. Choose sweet, juicy oranges like Valencia or Navel oranges.

- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio): Adds acidity, complexity, and depth to the glaze. Dry white wine complements the orange flavor and helps to balance the sweetness. Sauvignon Blanc or Pinot Grigio are good choices for their crispness and citrus notes. You can substitute with chicken broth if you prefer to omit alcohol.

- 1/4 cup Honey: Provides sweetness and a lovely glossy texture to the glaze. Honey adds a natural sweetness and a subtle floral note. You can also use maple syrup or agave nectar as alternatives, but honey is traditionally used and provides a unique flavor profile.

- 2 tablespoons Orange Zest (from about 2 oranges): Intensifies the orange flavor and adds aromatic citrus oils. Orange zest is packed with essential oils and provides a concentrated burst of orange flavor. Use a microplane or fine grater to zest the oranges, being careful to only zest the orange part of the peel and avoid the bitter white pith underneath.

- 2 tablespoons Butter, unsalted: Adds richness, smoothness, and a velvety texture to the glaze. Butter helps to emulsify the glaze and create a luxurious mouthfeel. Unsalted butter is preferred to control the salt level in the glaze.

- 1 tablespoon Soy Sauce (low sodium): Adds umami, depth, and a savory counterpoint to the sweetness of the orange and honey. Low sodium soy sauce is recommended to control the saltiness. Soy sauce enhances the overall flavor complexity of the glaze and prevents it from being overly sweet.

- 1 teaspoon Dijon Mustard: Adds a subtle tang and complexity to the glaze, balancing the sweetness and richness. Dijon mustard provides a gentle acidity and a slight sharpness that complements the other flavors.

- 1/2 teaspoon Garlic Powder: Enhances the savory notes in the glaze and adds a subtle garlic flavor. Garlic powder is used to provide a mellow garlic flavor that blends seamlessly into the glaze. You can also use 1 clove of minced fresh garlic if you prefer a more pronounced garlic flavor, but garlic powder is often preferred for glazes to avoid any raw garlic bite.

- Pinch of Red Pepper Flakes (optional, for a touch of heat): Adds a subtle warmth and a hint of spice to balance the sweetness. Red pepper flakes provide a gentle heat that complements the citrus and honey without overpowering the dish. Omit if you prefer a completely non-spicy glaze.

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Instructions

Step 1: Prepare the Quail – Seasoning for Flavor

Properly preparing the quail is the first step to ensuring a flavorful and juicy final dish.

1. Preheat Oven: Preheat your oven to 400°F (200°C). This temperature is ideal for roasting quail, allowing them to cook through while developing a beautiful golden-brown skin.

1. Pat Quail Dry: Pat the quail dry thoroughly with paper towels. Removing excess moisture from the skin is crucial for achieving crispy, browned skin during roasting.

1. Season Quail: In a small bowl, combine the kosher salt and freshly ground black pepper. Season the quail generously inside and out with the salt and pepper mixture. Make sure to season the cavity of each quail as well as the skin.

1. Stuff with Herbs: Place a sprig of fresh rosemary and a sprig of fresh thyme inside the cavity of each quail. These herbs will infuse the quail with their aromatic flavors as they roast.

Step 2: Brown the Quail – Building Flavor and Color

Browning the quail before roasting adds a layer of flavor and creates a beautiful golden-brown color. This step is optional but highly recommended for enhancing the overall presentation and taste.

1. Heat Olive Oil: Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat until it is shimmering hot. Ensure the skillet is large enough to accommodate all the quail in a single layer without overcrowding.

1. Brown Quail on All Sides: Carefully place the seasoned quail in the hot skillet, breast side down first. Brown them on all sides, turning them with tongs, for about 2-3 minutes per side, or until they are nicely browned. Work in batches if necessary to avoid overcrowding the pan, as overcrowding will steam the quail rather than brown them. The browning process develops rich, savory flavors through the Maillard reaction.

1. Remove Quail from Skillet: Once browned, remove the quail from the skillet and set them aside on a plate. Leave any rendered fat and browned bits in the skillet, as these will contribute to the flavor of the glaze.

Step 3: Prepare the Orange Glaze – A Symphony of Citrus and Sweetness

While the quail are resting briefly, let’s prepare the vibrant and flavorful orange glaze.

1. Deglaze Skillet (Optional but Recommended): If there are browned bits stuck to the bottom of the skillet after browning the quail, deglaze the skillet by pouring in the dry white wine. Scrape up the browned bits with a wooden spoon or spatula as the wine simmers. This deglazing process captures all those flavorful browned bits and incorporates them into the glaze. Simmer the wine for a minute or two until slightly reduced. If you are omitting wine, you can skip this step or deglaze with a tablespoon or two of chicken broth.

1. Combine Glaze Ingredients: In the same skillet (or a separate saucepan if you used a roasting pan instead of a skillet), combine the freshly squeezed orange juice, honey, orange zest, butter, soy sauce, Dijon mustard, garlic powder, and red pepper flakes (if using).

1. Simmer and Reduce Glaze: Bring the glaze mixture to a simmer over medium heat, stirring occasionally. Reduce the heat to low and simmer gently for about 10-15 minutes, or until the glaze has thickened slightly and reduced by about one-third. The glaze should be syrupy enough to coat the back of a spoon. Simmering reduces the liquid and concentrates the flavors, creating a richer and more intense glaze. Be careful not to over-reduce the glaze, as it will thicken further as it cools.

Step 4: Roast and Glaze the Quail – Infusing Flavor and Tenderness

Now, we’ll roast the quail and generously coat them with the luscious orange glaze.

1. Return Quail to Skillet: Place the browned quail back into the skillet with the orange glaze. Arrange them in a single layer, if possible, and spoon the glaze generously over each quail, ensuring they are well coated.

1. Roast in Oven: Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the quail are cooked through and the internal temperature reaches 165°F (74°C) in the thickest part of the thigh (avoiding the bone). The exact roasting time will depend on the size of the quail and your oven temperature.

1. Baste with Glaze (Optional but Recommended): During the last 5-7 minutes of roasting, you can baste the quail with the glaze in the skillet every few minutes to ensure they are evenly coated and beautifully glossy. This basting process adds extra flavor and creates a sticky, caramelized glaze on the quail.

Step 5: Rest and Serve – The Final Touch of Perfection

Resting the quail briefly before serving allows the juices to redistribute, resulting in more tender and flavorful meat.

1. Remove from Oven and Rest: Remove the skillet from the oven and let the quail rest in the skillet, tented loosely with aluminum foil, for about 5-10 minutes. Resting is crucial for juicy and tender quail.

1. Serve Hot: Serve the Orange-Glazed Quail hot, drizzled with any remaining glaze from the skillet. Garnish with fresh orange slices, rosemary sprigs, or thyme sprigs, if desired, for an elegant presentation. Serve immediately and enjoy the delightful combination of flavors and textures!

Nutrition

Serving Size: one normal portion
Calories: 500-650
Fat: 25-35 grams
Carbohydrates: 30-40 grams
Fiber: 2-4 grams
Protein: 40-50 grams