📝 About This Recipe
This elegant dish celebrates the delicate, gamey sweetness of quail, perfectly balanced by a sophisticated sauce of roasted grapes and acidic verjus. A staple of French country cooking, this recipe transforms small-game poultry into a luxurious centerpiece through high-heat roasting that ensures crispy skin and succulent meat. The grapes burst in the oven, releasing their juices to create a natural, jammy glaze that is both visually stunning and deeply flavorful.
🥗 Ingredients
The Quail
- 8 pieces Whole Quail (semi-boneless preferred, patted dry)
- 4 tablespoons Unsalted Butter (softened to room temperature)
- 4 sprigs Fresh Thyme (leaves stripped and minced)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Olive Oil
For the Grape Sauce
- 2 cups Seedless Red Grapes (halved if very large)
- 2 pieces Shallots (finely minced)
- 1/2 cup Verjus or Dry White Wine (verjus provides a milder acidity)
- 1/2 cup Chicken Stock (low sodium)
- 1 tablespoon Honey (wildflower or clover)
- 1 tablespoon Cold Butter (cubed for emulsifying)
Aromatics & Garnish
- 2 sprigs Fresh Rosemary (left whole for the roasting pan)
- 1 tablespoon Flat Leaf Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 450°F (230°C). High heat is essential for quail to ensure the skin browns before the lean meat overcooks.
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2
In a small bowl, combine the softened butter with minced thyme, salt, and cracked pepper to create a compound herb butter.
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3
Gently loosen the skin over the breast of each quail with your finger and slide a small amount of the herb butter underneath. Rub the remaining butter over the outside of the birds.
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4
Tie the legs of the quail together with kitchen twine (trussing) to ensure even cooking and a beautiful presentation.
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5
In a large, oven-proof skillet or roasting pan, heat the olive oil over medium-high heat on the stovetop.
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6
Sear the quail for 2 minutes per side until the skin begins to turn golden brown. Do not crowd the pan; work in batches if necessary.
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7
Scatter the red grapes, minced shallots, and rosemary sprigs around the quail in the pan.
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8
Transfer the pan to the preheated oven. Roast for 10-12 minutes. The quail is done when the juices run clear and an instant-read thermometer reaches 160°F (71°C).
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9
Remove the quail from the pan and place them on a warm platter. Cover loosely with foil and let them rest for 5-8 minutes.
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10
Place the roasting pan back on the stovetop over medium heat. Add the verjus (or wine) to deglaze, scraping up all the browned bits (fond) from the bottom.
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11
Add the chicken stock and honey. Simmer for 4-5 minutes until the liquid reduces by half and the grapes have softened and released their color.
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12
Turn off the heat and whisk in the cold cube of butter to give the sauce a glossy, velvety finish. Season with salt and pepper to taste.
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13
Snip the twine off the quail. Serve two birds per person, generously spooning the roasted grapes and sauce over the top.
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14
Garnish with fresh parsley and serve immediately while hot.
💡 Chef's Tips
Always pat the quail completely dry with paper towels before seasoning; moisture is the enemy of crispy skin. If you cannot find verjus, a mix of white wine and a splash of lemon juice is an excellent substitute. Be careful not to overcook the quail; because they are so small, they can go from juicy to dry in just a matter of minutes. For an extra layer of flavor, toss the grapes in a teaspoon of balsamic vinegar before adding them to the roasting pan. Resting the birds is non-negotiable; it allows the juices to redistribute so the meat remains tender.
🍽️ Serving Suggestions
Pair with a light-bodied Pinot Noir or a dry Rosé to complement the fruitiness of the grapes. Serve alongside a creamy polenta or wild rice pilaf to soak up the delicious reduction sauce. A side of honey-glazed heirloom carrots or roasted parsnips rounds out the earthy flavors. Start the meal with a crisp frisée salad with lardons and a mustard vinaigrette. For a classic French presentation, serve on a bed of sautéed spinach with toasted pine nuts.