Best Honey Glazed Quail With Waldorf Salad Recipes

QUAIL ROASTED WITH HONEY, CUMIN AND ORANGE JUICE

Quail Roasted with Honey, Cumin and Orange Juice image

Provided by Mark Bittman

Categories dinner, easy, quick, one pot, roasts, main course

Time 40m

Yield 4 servings

Number Of Ingredients 7

Ingredients

8 quail, patted dry and left whole
Salt and 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

Steps:

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.
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.

Nutrition Facts : @context http, Calories 522, UnsaturatedFat 22 grams, Carbohydrate 11 grams, Fat 33 grams, Fiber 0 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 572 milligrams, Sugar 9 grams

BBQ QUAIL WITH HONEY-MUSTARD DRESSING

BBQ Quail with Honey-mustard Dressing image

Russell found this recipe for quail in a Melbourne newspaper and plans to cook it for me soon (if I have my way!) The recipe suggests it serves 4 for a main course or 8 as an appetiser.

Provided by JustJanS

Categories Quail

Time 30m

Yield 4-8 serving(s)

Number Of Ingredients 13

Ingredients

8 quail, split and backbone removed
2 liters chicken stock
8 fresh thyme sprigs
8 rosemary sprigs
2 limes, zest of
olive oil
sea salt
fresh ground black pepper
6 tablespoons honey
1 tablespoon soy sauce
1 tablespoon grainy mustard
1 tablespoon Dijon mustard
1 tablespoon sesame oil

Steps:

Bring the chicken stock to the boil.
Clean the quail, and pat dry.
Place the quail in the boiling stock, and return quickly to the boil-cook for 2 minutes.
Drain and dry the quail and stuff with the herbs and lime zest.
Brush with oil and season well.
Cook on a medium BBQ grill for 7-10 minutes, turning regularly.
Place the cooked quail in a warmed serving dish, pour over the dressing, and leave to stand for 5 minutes before serving.
DRESSING: Whisk all the ingredients together.

Nutrition Facts : Calories 734.6, Fat 36, SaturatedFat 9.5, Cholesterol 180.9, Sodium 1177.5, Carbohydrate 44.7, Fiber 0.3, Sugar 34.2, Protein 56.4