Quail Roasted with Honey, Cumin and Orange Juice
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: The New York Times
| By MARK BITTMAN Quail is a restaurant specialty that’s ridiculously easy to cook at home. Here, honey, cumin and orange juice combine to produce an aromatic sweet-and-sour glaze that really offsets the bird’s natural tastes. Quail Roasted with Honey, Cumin and Orange Juice Time About 40 minutes Mark Bittman Andrew Scrivani for The New York Times Summary It's nearly impossible to find quail fresh, but every major food wholesaler can supply them, so your supermarket or butcher should be able to provide them on a couple of days' notice. The Web offers another alternative; I ordered quail from D'Artagnan (dartagnan.com), which was obviously about as convenient as it gets. Ingredients | |
| 8 | quail, patted dry and left whole |
| Salt | |
| pepper to taste | |
| 2 tablespoons | extra virgin olive oil |
| 2 tablespoons | freshly squeezed orange juice |
| 2 tablespoons | honey |
| 1 teaspoon | minced garlic |
| 1 tablespoon | ground cumin |
Method
1. Preheat oven to 500 degrees. Rub the quail with half the olive oil, then sprinkle all over with salt and pepper. Put them breast side up in a roasting pan just large enough to accommodate them. Combine remaining ingredients and brush about half of this mixture over the birds; put in oven.
2. After about 10 minutes of roasting, baste with remaining mixture, then continue to roast until done, about 10 minutes more. Serve birds hot, with pan juices, or warm or at room temperature.
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