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Quail with Szechuan-Honey Glaze and Winter Salad

Recipe Date:
June 6, 2013
Serving Size:
Cook Time:
Imperial (US)
  • 8 quails (either boned or bone-in)
  • 1/2 cup extra virgin olive oil + extra for seasoning
  • salt and freshly ground Szechuan peppercorns*
  • 1 shallot, minced
  • 2 tbsps champagne vinegar
  • 1/2 cup honey
  • 3/4 lb slightly bitter salad greens
  • seeds of one pomegranate

Rub the quails with olive oil. Season lightly with salt and Szechuan pepper.

Make the vinaigrette: Whisk together the shallot, vinegar and 1/2 cup olive oil. Season to taste with salt and Szechuan or black pepper.

Make the glaze: Set the honey and a generous pinch of ground Szechuan peppercorns to warm gently in a small saucepan.

Preheat the broiler. Place quail, breast side up in a large roasting pan with a few inches between them. Place under broiler for 4-5 minutes. Turn and broil 2-3 minutes more. Turn again and generously brush the honey glaze over the breast and legs. Return to broiler 1-2 minutes more, until glaze is caramelized, and breast meat feels firm. Remove from oven and cover loosely with foil.

Toss salad greens with the vinaigrette in a large bowl. Divide among four plates. Set 2 quail next to, but slightly overlapping, the salad. Scatter pomegranate seeds over the dish and serve.

*Can be purchased at most Asian or gourmet markets. May substitute black peppercorns if desired.

Serve with Chalk Hill Estate Merlot.