📝 About This Recipe
Experience the delicate, succulent flavor of farm-raised quail elevated by a luxurious glaze of wildflower honey and aromatic herbs. This dish balances the natural gaminess of the poultry with a sticky, sweet-and-savory coating that caramelizes beautifully under high heat. Perfect for an elegant dinner party or a romantic evening, these petite birds offer a sophisticated dining experience that is surprisingly simple to achieve at home.
🥗 Ingredients
The Poultry
- 8 pieces Whole Quails (cleaned, patted dry, and spatchcocked for even cooking)
- 2 tablespoons Extra Virgin Olive Oil (for rubbing)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Honey Glaze
- 1/2 cup Wildflower Honey (high quality, local if possible)
- 2 tablespoons Unsalted Butter (melted)
- 1 tablespoon Soy Sauce (for umami and salt balance)
- 1 tablespoon Apple Cider Vinegar (to cut through the sweetness)
- 1 tablespoon Fresh Thyme Leaves (finely chopped)
- 2 cloves Garlic (grated or very finely minced)
- 1/2 teaspoon Smoked Paprika (adds a subtle wood-fired depth)
- 1/4 teaspoon Red Chili Flakes (optional, for a hint of heat)
For Garnish
- 1 tablespoon Fresh Parsley (chopped)
- 1 piece Lemon Wedges (cut into 4-6 wedges)
- 1 teaspoon Toasted Sesame Seeds (for texture)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). If you have a roasting rack, place it inside a large rimmed baking sheet to allow air to circulate around the birds.
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2
Prepare the quails by using kitchen shears to cut along either side of the backbone to remove it. Flip the bird over and press down firmly on the breastbone to flatten it (spatchcocking). This ensures even cooking and crispy skin.
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3
Pat the quails extremely dry with paper towels. Moisture is the enemy of a good sear and crispy skin.
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4
Rub the quails all over with olive oil, salt, and freshly cracked black pepper. Set aside at room temperature for 15 minutes.
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5
In a small saucepan over low heat, combine the honey, melted butter, soy sauce, apple cider vinegar, grated garlic, chopped thyme, smoked paprika, and chili flakes.
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6
Whisk the glaze ingredients together and simmer gently for 3-5 minutes until the mixture slightly thickens and the flavors meld. Do not let it boil vigorously or the honey may burn.
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7
Place the quails on the prepared roasting rack, skin-side up. Ensure they are not touching each other.
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8
Roast the quails in the preheated oven for 10 minutes to begin the cooking process and render some of the fat.
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9
Remove the baking sheet from the oven. Using a pastry brush, generously coat each bird with the honey glaze.
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10
Return to the oven for another 5-8 minutes. Watch closely as the sugar in the honey can brown quickly.
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11
For the final touch, turn on the broiler for 1-2 minutes until the skin is deeply golden brown and bubbling. Stay focused here; it happens fast!
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12
Check the internal temperature with a meat thermometer; the thickest part of the breast should reach 160°F (71°C), as it will rise to 165°F while resting.
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13
Remove from the oven and let the quails rest for 5 minutes. This allows the juices to redistribute, ensuring every bite is moist.
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14
Brush with one final thin layer of the remaining glaze (if any is left) for a glossy finish.
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15
Garnish with fresh parsley, toasted sesame seeds, and serve immediately with lemon wedges on the side.
💡 Chef's Tips
Spatchcocking is essential for quail because they are so small; it prevents the breast from drying out before the legs are done. If the glaze becomes too thick while the birds are roasting, add a teaspoon of warm water to loosen it back up. Always use a meat thermometer; quail is lean and can go from perfect to overcooked in just 2 minutes. For a deeper flavor, you can marinate the birds in the oil and herbs for up to 4 hours in the fridge, but add the honey glaze only during the final stages of cooking. If you don't have wildflower honey, orange blossom honey provides a beautiful citrusy floral note that pairs excellently with poultry.
🍽️ Serving Suggestions
Serve alongside a wild rice pilaf with dried cranberries and toasted pecans to complement the honey glaze. A crisp arugula salad with shaved fennel and a citrus vinaigrette provides a refreshing contrast to the rich glaze. Pair with a chilled glass of Pinot Noir or a dry Rosé; the fruit notes in the wine dance beautifully with the honey and thyme. Roasted root vegetables like glazed carrots or parsnips make for a hearty, rustic accompaniment. For a lighter option, serve atop a bed of sautéed garlic spinach or grilled asparagus.