Quail

Took another trip to the Queen Vic Market today. Gave in to temptation and bought two quails (though resisted the further temptation to buy a couple of duck marylands). I've had quail a couple of times at Cho Gao in Melbourne Central, but I've never cooked it myself.

 

Salt and Pepper Quail with Balsamic Glaze

Quantity adaptable

Ingredients:
2 quail

1 baby cos lettuce, washed

2 slices bread

1/4 cup balsamic vinegar

1 tbsp brown sugar

salt

pepper

olive oil

Method:

Preheat oven to 200C. Bring vinegar and sugar to the boil in a small saucepan. Simmer until reduced. Remove from heat and transfer to a serving jug (it will thicken further as it cools).

Secure quail legs with unwaxed kitchen string. Rub olive oil, a good pinch of salt and a lot of freshly cracked black pepper. Place on a wire rack in a baking tray. Roast in oven for 15-20 minutes or until cooked through.

Tear the bread into small pieces and place on a tray lined with baking paper. Bake in the oven for 10 minutes, or until crunchy. Remove and drizzle with a little olive oil and a pinch of salt and pepper.

Meanwhile, remove any large outer leaves from the cos lettuce and save for another salad. Cut a thin slice off the end of the root of the lettuce, but be careful not to cut too much as the leaves will come apart. Slice the lettuce in half lengthwise.

Arrange quail, lettuce and croutons on a serving plate and drizzle with the balsamic glaze. Serve with the remaining glaze to dip bits and pieces in - you WILL end up eating this dish with your fingers (quail are a bit fiddly)!!