Quail Drumsticks with Balsamic & Quince
Makes 20 Bites (Approx. 5 Appetizer Servings)
Simple, delicious. This tapa only has four ingredients, but will provide plenty of sweet-savory-fruity flavor.
- 1 cup Plain Balsamic Vinegar
- 20 Quail Drumsticks (Frenched Quail Legs)
- 1 jar Quince Cutting Preserves (or Membrillo)
- Flake Sea Salt
Pour the balsamic vinegar into a small saucepot & simmer until it reduces by half its volume, becoming thick & syrupy. Immediately remove it from the heat & let it cool.
Cut the quince paste into small, bite-sized cubes (wiping off your knife between each cut).
Secure the skin and meat around the bone of each drumstick by pinning the two sides together at the inner end of the frenched bone with a toothpick.
Pour enough oil into a cast iron skillet to coat the bottom. Get it very hot over high heat.
Sear the quail legs in the oil, turning as necessary, until they’re golden brown & cooked through.
Remove the drumsticks from the pan & let them sit for a minute to cool. Remove the toothpicks.
Drizzle some of the balsamic reduction across a serving plate. Arrange the quail legs across the plate.
Sprinkle the quince cubes around the plate.
Sprinkle the drumettes with flake sea salt.