Honey balsamic marinated quail- -12/14/13
Honey an balsamic vinegar make a quick and easy marinade for pan seared semi de-boned quail. In the summer I would put the quail on a stick an grill in on a BBQ but it is winter time now and it is just too cold and too dark to BBQ so I decided to pan seared the quail. You can buy quails in an Asian market in the frozen section. They are small and cook very quickly so watch them carefully to prevent overcooking.
I served the quail with a couscous with sautéed butternut squash.
|
|
|
Quail are perfect when you have a large party because they cook very quickly about 6 minutes in a hot pan.
|
|
|
The honey balsamic glaze is really easy to put together and I enjoyed the sweetness of the honey and acidity of the balsamic.
I served half a quail per person which is more than enough when there are numerous course during dinner.
I reduced the honey balsamic marinate to a syrupy consistency and serve it as a sauce.
Preparation work..
|
yield: 6 portion ( whole quail) or 12 portion (1/2 quail per portion Ingredients: 6 quails - semi de-boned 1/2 cup honey 1/2 cup balsamic vinegar salt and pepper to taste |
|
Thaw your quail if they are frozen. Breast up on a cutting board, take a sharp knife and carve the breast the closest you can from the bone. |
With a scissor cut the bone out and throw it away. |
|
|
In a bowl mix the honey and balsamic vinegar together. Stir until well combined. |
|
Pour the marinate over the quail. |
Let the quail marinade for at least 1 1/2 hours or up to 3 hours. Cover and refrigerate. |
|
Remove the quail from the marinade. Pour the marinate into a small pot. Place over medium heat and boil until slightly reduced and thickened about 10 minutes. In a large pour a few tablespoons of oil and let the pan become really hot. |
Put the quails in hot pan and let is cook for about 3 minutes per side. |
Remove the quail from the pan and plate them and drizzle the quail with the reduced sauce.
Filed as: Meat
Flatten out your
quail and set aside.
