Roasted Quail

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Ingredients

For the quail

4 quails quail
0.5 lemons lemon
juice only
knob knob butter butter
30 g g walnuts walnut
2 pears pear
ripe
1 tbsp tbsp Runny Honey Runny Honey
0.5 bunches bunch parsley parsley
finely chopped
1 packs pack lettuces lettuce
washed
olive oil olive oil
sea salt sea salt
black pepper black pepper

For the dressing

1 tbsp tbsp olive oil olive oil
1 tbsp tbsp orange juice orange juice
2 tbsp tbsp lemon juice lemon juice
sea salt sea salt
black pepper black pepper

Roasted quail with caramelised pear

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0:30 min
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Method

While quite a simple dish to put together, this quail recipe really has the wow factor and is a great start to a special meal.

  1. Preheat the oven to 200ºC/180ºC fan/gas mark 6.
  2. Rub the quails all over with olive oil and season generously. Place into a baking dish breast-side down and top each bird with some butter and some lemon juice. Place into the oven for 15 - 20 minutes, basting occasionally.
  3. Meanwhile, toast the walnuts in a dry, hot pan for 5 minutes and tip onto a plate to cool. Once cool, crush into coarse pieces and set aside until ready to serve.
  4. Once the quails are golden, crisp and have clear running juices remove from the oven and squeeze over a little more lemon juice. Strain the juices from the dish and reserve for the dressing, then place the birds on a plate and cover with foil, keeping warm until ready to serve.
  5. Peel and core the pears, then cut in half and slice each half into 3 pieces. Drizzle with the honey and place under a hot grill until caramelised, turning halfway through. Set aside and leave to cool while preparing the dressing.
  6. Make the dressing by whisking all the ingredients together along with 1 tablespoon of quail cooking juices in a small bowl (or shaking in an old jam jar) until fully combined. Season to taste and set aside.
  7. Add the parsley to the remaining cooking juices, brush onto the warm quail and season with salt and pepper.
  8. To serve, toss together the salad leaves, walnuts and quail dressing and divide between plates. Drain the artichokes and arrange across the plate along with the caramelised pear. Top with a quail and drizzle over any remaining dressing.

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