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Roast Quail with Balsamic Reduction
Roast Quail with Balsamic Reduction
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Elegant roast quail with balsamic reduction.
Ingredients:
  • 4 whole quail
  • 1 tablespoon extra virgin olive oil
  • Salt
  • 1 celery stick
  • 1/2 cup chicken stock
  • 1/2 cup inexpensive balsamic vinegar
Instructions:
  • To defrost frozen quail, thaw overnight in the refrigerator or submerge the package in a large bowl filled with a few inches of room temperature water for 20 minutes.
  • Prepare the quail: Preheat the oven to 500°F. Using an 18-inch long kitchen string, truss the quail by crossing the string over the legs and bringing it to the front, securing the wings close to the body. Tie the string tightly around the neck and let the quail rest at room temperature for at least 20 minutes.
  • Prepare the quail: Pat dry with paper towels, then coat with olive oil and salt generously. Place the quail in a small roasting pan, breast side up, using celery sticks to keep them upright during roasting.
  • Roast quail in a blazing hot 500°F oven for 10 to 12 minutes. Let the birds rest on a plate covered loosely with foil for 10 minutes after removing them from the pan.
  • While the quail are resting, create the balsamic reduction by placing the roasting pan on a medium heat burner. Remove the celery sticks, pour in the chicken stock, and deglaze the pan by scraping up the browned bits. Transfer the mixture to a small pot or sauté pan, add the balsamic vinegar, and bring to a boil over high heat to reduce to a syrup consistency. Halfway through boiling, incorporate any juices from the resting quail. Your sauce is done when it thickens to coat the back of a spoon.
  • Presentation: Drizzle the sauce generously over the quail before serving. Accompany the dish with a side of polenta or rice pilaf.

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