📝 About This Recipe
This elegant dish marries the refined techniques of French rotisserie with the vibrant, punchy flavors of Vietnamese street food. Succulent quails are marinated in an aromatic blend of shallots, honey, and five-spice before being roasted to a perfect golden bronze. The experience is completed by the iconic 'Muối Tiêu Chanh' dipping sauce—a simple yet transformative mixture of lime juice, sea salt, and cracked black pepper that cuts through the richness of the gamey meat.
🥗 Ingredients
The Quail
- 8 pieces Whole Quails (cleaned and patted dry, backbones removed (spatchcocked))
- 3 tablespoons Unsalted Butter (melted)
Aromatic Marinade
- 2 Shallots (very finely minced)
- 4 cloves Garlic (pressed or minced)
- 2 tablespoons Honey (wildflower or clover preferred)
- 1.5 tablespoons Fish Sauce (high-quality (e.g., Red Boat))
- 1/2 teaspoon Five-Spice Powder
- 1 tablespoon Soy Sauce (light soy sauce)
- 1 teaspoon Toasted Sesame Oil
Lime and Pepper Salt (Muối Tiêu Chanh)
- 2 tablespoons Flaky Sea Salt (Maldon or similar)
- 1 tablespoon Black Peppercorns (toasted and coarsely cracked)
- 2 tablespoons Fresh Lime Juice (from 1-2 juicy limes)
- 1 Bird's Eye Chili (thinly sliced (optional for heat))
Garnish and Sides
- 1/2 cup Fresh Cilantro (whole leaves)
- 1 Cucumber (sliced into rounds)
- 1 bunch Watercress (washed and trimmed)
👨🍳 Instructions
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1
Prepare the quails by using kitchen shears to cut along both sides of the backbone. Remove the backbone and press down firmly on the breastbone to flatten the birds (spatchcocking). This ensures even cooking and crispy skin.
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2
In a large mixing bowl, whisk together the minced shallots, garlic, honey, fish sauce, soy sauce, five-spice powder, and sesame oil to create the marinade.
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3
Thoroughly coat each quail with the marinade, ensuring it gets under the skin where possible. Cover and refrigerate for at least 2 hours, or up to 6 hours for deeper flavor.
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4
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire cooling rack on top; this allows hot air to circulate under the birds.
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5
Remove the quails from the refrigerator 20 minutes before cooking to take the chill off. Wipe away excess chunks of garlic or shallot from the skin to prevent burning.
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6
Arrange the quails on the wire rack, breast-side up. Brush the tops generously with the melted butter.
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7
Roast in the center of the oven for 15 minutes. The skin should begin to turn a light golden brown.
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8
Increase the oven temperature to 450°F (230°C) or turn on the broiler for the final 5-8 minutes. Watch closely until the skin is deeply caramelized and crispy.
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9
While the quail roasts, prepare the dipping sauce: In small individual ramekins, combine the sea salt and cracked black pepper. Serve the lime wedges and sliced chilies on the side for guests to mix themselves.
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10
Check the internal temperature of the quail; it should reach 165°F (74°C) at the thickest part of the thigh.
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11
Remove from the oven and let the birds rest for 5-10 minutes. This allows the juices to redistribute, ensuring succulent meat.
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12
On a large platter, create a bed of watercress and cucumber slices. Arrange the roasted quails on top and garnish with fresh cilantro.
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13
Instruct your guests to squeeze the lime juice into the salt and pepper mix just before dipping the morsels of quail meat.
💡 Chef's Tips
Don't skip the resting period; quails are small and can dry out quickly if cut into too soon. For the best dipping sauce, toast whole peppercorns in a dry pan until fragrant before crushing them. If you don't have a wire rack, roast the quails on a bed of thick-cut onion slices to keep them off the bottom of the pan. Ensure the quails are very dry before applying the marinade to help the skin crisp up effectively. Use a high-quality honey; the sugars are essential for that signature French-Vietnamese lacquered finish.
🍽️ Serving Suggestions
Serve with warm, crusty French baguette to soak up the savory roasting juices. Pair with a crisp, chilled Riesling or a light Pinot Noir to complement the gamey notes. A side of jasmine rice cooked with a little coconut milk provides a lovely aromatic balance. Offer a simple green papaya salad on the side for an extra crunch and acidic brightness. Provide finger bowls with warm water and lemon slices, as these are best enjoyed using your hands!