Roasted Quail with Honey-Orange Sauce

by Anthony Baron Kirk

Roasted Quail with Honey-Orange Sauce

Roasted Quail with Honey-Orange Sauce
Serves 4
MAIN DISH - POULTRY
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 8 organic free-range quail
  2. Celtic salt and black pepper, to taste
  3. 3 tablespoons of grass fed ghee or olive oil
For the Basting Sauce
  1. ½ organic orange, juiced
  2. 2 tablespoons of organic raw honey
  3. 1 ½ teaspoons of minced garlic
  4. 1 teaspoon of mixed Italian herbs
  5. ½ teaspoon of dried rosemary
  6. ½ teaspoon onion powder
Instructions
  1. Preheat the oven to 500°F and line a rimmed roasting pan with foil. Set aside.
  2. Brush the quails with 1 ½ tablespoons of ghee on all areas, season to taste with Celtic salt and black pepper and rub evenly into the meat.
  3. In a small bowl, mix together all sauce ingredients and stir until well combined. Divide into two portions and brush the first half on the quails. Place the quail breast-side down on the prepared roasting pan and bake it in the oven for about 10 minutes.
  4. Brush the remaining sauce evenly on both sides of the quail and bake further for about 10 minutes, or until cooked through.
  5. Remove from the oven, transfer to a wire rack and cover with foil. Let it rest for about 5 minutes to allow the juices to penetrate back into the meat.
  6. Transfer to a cutting board, carve or slice the quail and portion into individual serving plates. Serve immediately with pan juices in a sauce bowl.
Aseda Raw Honey https://asedarawhoney.com/