Roasted Quail under Brick

15

Minutes Prep Time

10

Minutes Cook Time

2

Servings

If you are looking for a poultry dish that’s a bit out of the ordinary but truly scrumptious, try this Roasted Quail under Brick recipe from Chef Kathleen Blake of The Rusty Spoon restaurant.

INSTRUCTIONS

4 quails (ask butcher to remove backbones)
½ teaspoon garlic
½ teaspoon rosemary, thyme, parsley
4 tablespoons extra virgin olive oil -2 for marinade, 2 for cooking
Salt/pepper to taste

INGREDIENTS

Marinate the quail in garlic, herbs, 2 tablespoons of olive oil, salt and pepper.
Heat a large sauté pan. Add 2 tablespoon oil and place quail breast side down in pan.
Place a sheet of parchment over the quail and press another sauté pan on top of parchment and press down on quail to ensure a crisp skin.
When crisped on one side, flip the quail over and repeat on other side.
Quail can then be placed in a 400 degree oven for 10 minutes to finish cooking.
Brush the pomegranate molasses over the quail and pop back into the oven for just a few minutes uncovered to caramelize the quail.