Quail’s small size and delicate flavor makes it an elegant choice for salads. The orange spice marinade we used is savory and citrusy without being spicy, a nice balance to the slightly bitter greens and tangy vinaigrette.
Though we used a grill pan and the oven, you could also prepare the quail on an actual grill by cooking them briefly on each side to give them grill marks, then moving them off the flame and closing the lid to finish them via indirect heat.
Wine Pairing: Pinot Gris
Plus: 2 tbsp Maple-Candied Walnuts Recipe
2. Place them in a covered container and marinate in the fridge for six hours or overnight.
3. After marinating, preheat your oven to 375 degrees.
4. Get an oiled grill pan very hot and add the quail (breast-side down). Cook until the bottom has developed grill marks, then flip and mark the other side.
5. Once both sides of your quail are marked, move the grill pan to the oven and roast for 8-10 minutes (until the juices run clear).
6. Whisk together the mustard, shallot, sherry vinegar, chopped mint, salt, pepper and olive oil to make the vinaigrette.
7. Toss together the salad greens, walnuts and vinaigrette. Thinly slice the baguette. Halve the quail by cutting down through the breast bone.
8. Serve the quail with a baguette slice and the salad. Garnish with orange zest and a drizzle of extra virgin olive oil. Serve.
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