Pan-Roasted Quail With Plum Pan Sauce Recipe - 华体会体育推荐

Why It Works

Saving bones from the quail allows you to make a quick stock, if desired (but this can also be skipped).
Spatchcocking or deboning the quail makes them easier to cook, and speeds up their cooking time.
Plums add fiber and pectin to the sauce, thickening it single-handedly.

Plums play a leading roll in the pan sauce for these roasted quail. It's a dish that looks labor intensive, but it couldn't be simpler: Simply sear the quail, then cook the plums with shallot and thyme. Honey and butter finish the sauce, balancing out the fruit's tart notes.

Quail With Plum Sauce Is as Easy as It Is Elegant

Active:35 mins

Total:35 mins

Serves:4 servings

Rate & Comment

4wholequail,deboned or spatchcocked
Kosher salt
2tablespoons(30ml)vegetable oil
Onemediumshallot, minced (1 1/2-ounces, 40g; about 1/4 cup minced)
2sprigsfresh thyme
4small Italian plums(about8盎司), pitted and diced
1cup(235ml) water or quail stock orhomemade chicken stockor store-boughtlow-sodium chicken broth(see note)
1tablespoon(15ml)honey, plus more as needed
2tablespoons(30g)unsalted butter
Minced flat-leaf parsley, for garnish (optional)

Season quail all over with salt. In a large cast iron skillet, heat oil over medium-high heat until shimmering. Add quail. If quail are spatchcocked, cook them skin side down until well browned, about 5 minutes, then flip and cook other side until desired doneness is reached (quail can be served from medium-rare to well done, as desired; they are too small to accurately use a thermometer, so feel free to cut into the meat to check doneness). If using deboned quail, cook on both sides, turning frequently, until browned on both sides and desired doneness is reach, about 4 minutes per side for medium.
Transfer quail to a plate or wire rack set over a rimmed baking sheet to rest.
Add shallot and thyme to skillet and cook, stirring, until shallot is softened, about 3 minutes. Add plums and cook, stirring, until starting to look pulpy, about 4 minutes.
锅里加水或股票,煨汤cook until liquid has reduced and plums have broken down to form a thick sauce. Add any juices that have collected below quail. Season with salt.
Add honey to sauce, stirring to combine; taste, then add more honey as desired to balance the tartness of the plums (this will depend on the plums you have). Stir in butter until melted. Remove from heat. Discard thyme sprigs.
Spoon sauce onto serving plates, arrange quail on top, and serve. You can garnish with minced parsley, if desired.

Special equipment

12-inch cast iron skillet

Notes

Water will work just fine for this recipe, but you'll get additional depth of flavor if you use stock. If you deboned your quail yourself, you will have leftover bones which you can use to make a quick stock, simply by combining the bones with diced aromatics (any combination of carrot, shallot or onion, garlic, celery, and herbs like parsley or thyme) in a saucepan and adding just enough water to cover, then simmering it all together for 30 minutes or so. Chicken stock, homemade or store-bought works well too.

This Recipe Appears In

Quail With Plum Sauce Is as Easy as It Is Elegant

Nutrition Facts(per serving)
365	Calories
25g	Fat
13g	Carbs
23g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	365
% Daily Value*
Total Fat25g	32%
Saturated Fat 8g	39%
Cholesterol93mg	31%
Sodium220mg	10%
Total Carbohydrate13g	5%
Dietary Fiber 1g	4%
Total Sugars 11g
Protein23g
Vitamin C 9mg	44%
Calcium 26mg	2%
Iron 4mg	23%
Potassium 330mg	7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

华体会应用下载

Directions

Special equipment

Notes

This Recipe Appears In

Why It Works

Special equipment

Notes

This Recipe Appears In

More Serious Eats Recipes