Sunday, May. 13, 2007, 10:19 p.m., Recipe: Roast quail, unstuffed

Adapted from The Diary Book of British Food (1988)
Serves 2 (approx.)

2 quail (thaw completely if frozen)
2 shallots, or 1/4 small onion
seasoning: ground black pepper, ground salt
optional: herb butter, or lemon butter (butter with some lemon rind)
softenned butter

1. Wash birds inside and out. Dry on kitchen paper.
2. Rub seasoning on inside cavity. If using herb/lemon butter, put it in. Stuff the shallot/onion inside cavity.
3. Pre-heat the oven - 190 C/375 F. Ensure the birds are at room temperature.
4. Baste birds all over with softenned butter with particular attention to the drums, wings and breast.
5. Cook for approx. 40 - 50 mins (dependent on size of oven); baste at 5 min intervals (minimum). If the drums, wings, breast are browning too quickly, cover birds with foil.
6. Serve hot from the oven.

It took longer than expected to cook, considering it is such a small bird with not much flesh.

The wings and drum were very enjoyable with crunchy bones, almost like fried prawn tails. The skin was crisp and not fatty. The flesh was possibly a bit over-cooked as it was a bit dry for my taste. So I will need better timing next time - such as covering the birds when the skin is tanned (but not the roast-colour) and then browning it for the last 5 min.

It is my first quail, I think. The first I can recall offhand. I like it. It is gamey - not as pungent as duck, and more independent than chicken - a light infusion.

It was bought for $10.50 for two; and served with rice, on a bed of pan-fried leek.

I would suggest another side-dish to go with it; a salad perhaps.

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(c) Sockii