Quail Drumette Balsamic Quince

Quail Drumsticks w/ Balsamic & Quince

Sarah Mickey All Recipes, Quail Recipes Leave a Comment

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.

Quail Drumettes w/ Balsamic & Quince
INGREDIENTS

DIRECTIONS

1

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.

2

Cut the quince paste into small, bite-sized cubes (wiping off your knife between each cut).

3

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.

4

Pour enough oil into a cast iron skillet to coat the bottom. Get it very hot over high heat.

5

Sear the quail legs in the oil, turning as necessary, until they’re golden brown & cooked through.

6

Remove the drumsticks from the pan & let them sit for a minute to cool. Remove the toothpicks.

7

Drizzle some of the balsamic reduction across a serving plate. Arrange the quail legs across the plate.

8

Sprinkle the quince cubes around the plate.

9

Sprinkle the drumettes with flake sea salt.

Browse More:
Quail Recipes