Quail Breasts with Honey-Mustard Sauce
Makes 5 Appetizer Servings
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WINE PAIRING | |
|---|---|---|
| Spanish Garnacha | ||
Delicate, tender & tasty, boneless quail breasts are tailor-made for appetizers. While they’ll pair beautifully with a wide variety of more complicated sauces, this one couldn’t be easier.
INGREDIENTS
- Honey Mustard Sauce
- 1/4 cup Dijon Mustard
- 2 tbsp Mayo
- 1 heaping tbsp Honey
- 1 tsp Lemon
- Black Pepper
- 10 Quail Breasts
- Toasted Sesame Seeds
- Salt
DIRECTIONS
1
Stir together all the mustard sauce ingredients.
2
Season the quail breasts on both sides liberally with salt. Gently lay them into a hot, oiled pan or cast iron skillet, skin side down.
3
Sear the breasts over high heat until the skin is browned & crisped, flip them & briefly cook the other side until they’ve cooked through.
4
Serve the quail breasts with the mustard sauce, sprinkled with sesame seeds.
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