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Pan-seared quail with herbs and crispy skin
Aromatic herb-roasted quail

Pan-Seared Quail with Herbs

Author: Flavelo
Recipes Main Courses
Quail is a gourmet treat. Being small and lean, the challenge is keeping it juicy. High heat searing followed by a quick roast with butter protects the meat.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 2 servings
🔥 Calories 480 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Oven-safe Skillet: Stovetop to oven.
  • Twine: For trussing.

Allergen Information

⚠️ Milk

Instructions

1 ✓

Preheat oven to 425°F. Dry quails, season.

Tip: High heat crisps skin fast.
2 ✓

Stuff with garlic and thyme. Truss legs.

Tip: Trussing prevents burning of small parts.
3 ✓

Sear in oil/butter 2-3 mins per side.

Tip: Butter adds flavor; oil prevents burning.
4 ✓

Butter breasts, roast in oven 10-12 mins.

Tip: Fat protects breast meat.
5 ✓

Rest 5-10 mins.

Tip: Essential for small birds.

Recipe FAQ

How to check doneness?
Juices should run clear. Quail is best served slightly rosy (rosé).

Ingredients

  • 4 pc Whole Quails
  • 4 tbsp Butter
  • 4 sprigs Thyme
  • 2 cloves Garlic
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 tbsp Olive Oil