Roast Quail with Balsamic Reduction

Name: Roast Quail with Balsamic Reduction
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Global
Ingredients: 4 whole quail; 1 Tbsp extra virgin olive oil; 1 serving Salt; 1 celery stick; 118 milliliters chicken stock; 118 milliliters inexpensive balsamic vinegar

Roast Quail with Balsamic Reduction might be just the main course you are searching for. This recipe serves 2. One serving contains 558 calories, 45g of protein, and 34g of fat. This recipe covers 28% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 30 minutes. If you have chicken stock, extra virgin olive oil, salt, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and whole 30 diet.

Instructions

Defrost frozen quail: If you are working with frozen quail, either defrost overnight in the refrigerator, or place the package in a large bowl and cover with a couple inches of room temperature water for 20 minutes.

Ingredients you will need

Quail

Water

Equipment you will use

Bowl

Truss the quail: Pre-heat the oven to 500°F. Truss the quail with kitchen string.

Ingredients you will need

Quail

Equipment you will use

Kitchen Twine

Oven

Cut off a length of string about 18 inches long. Cross the middle of the string over the quail's legs and bring the string around to the front of the bird, making sure it holds the wings close to the bird's flanks. Tie the string tightly around the neck.

Ingredients you will need

Quail

Chicken Wings

(Chowhound has an excellent video on how to truss a chicken, and quail are the same, only smaller.)

Ingredients you will need

Whole Chicken

Quail

Allow the quail to come to room temperature for at least 20 minutes.

Ingredients you will need

Quail

Arrange quail in roasting pan: Pat the quail dry with paper towels. Coat the quail with the olive oil and salt well. When the oven is hot, arrange the quail, breast side up, in a small roasting pan. Use pieces of the celery stick to keep the birds upright while they roast.

Ingredients you will need

Celery Rib

Olive Oil

Quail

Salt

Equipment you will use

Paper Towels

Roasting Pan

Oven

Roast quail: Roast quail for 10-12 minutes in a 500°F oven.

Ingredients you will need

Quail

Equipment you will use

Oven

Remove the birds from the pan and set aside on a plate to rest for 10 minutes, loosely tented with foil.

Equipment you will use

Aluminum Foil

Frying Pan

Make balsamic reduction: As the quail are resting, make the sauce by putting the roasting pan on a burner set to medium heat. Discard the celery sticks.

Ingredients you will need

Celery Rib

Sauce

Quail

Equipment you will use

Roasting Pan

Add the chicken stock and deglaze the pan by scraping all the browned bits off the bottom. Bring this to a simmer and pour into a small pot or sauté pan.

Ingredients you will need

Chicken Stock

Equipment you will use

Frying Pan

Pot

Add the balsamic vinegar, increase the heat to high and boil down to a syrup. Halfway through the boil, pour any accumulated juice from the resting quail into the sauce. When the sauce thickens and will coat the back of a spoon, it's ready.

Ingredients you will need

Balsamic Vinegar