Roast quail is typically served as a main course alongside side dishes like roasted vegetables or a fresh salad. Its presentation is visually pleasing, making it an ideal choice for special occasions or an intimate dinners.

Recipe Notes:

• I used fresh parsley, basil and oregano with the roasted quail. You could use any other types of mixed herbs that you prefer.

• I used 100% pure pomegranate juice. This can be found in most supermarket.

• I used olive oil in this recipe, but you could use any other types of cooking oil.

• Roast quails for 25 to 30 minutes. Cooking time may vary depending on the size and quantity of quails being cooked in the oven.

• I used a fan-forced oven set to 180 degree Celsius to roast the quails. If you have a conventional oven, the temperature would be 200 degree Celsius.

• I used corn flour to thicken the pomegranate sauce. If corn flour is not added, you could continue to simmer the sauce until the sauce reaches its desired consistency.

• I would highly recommend that you tie each quail with a cooking string/twine. This will help to prevent the quails from drying out during roasting.

INGREDIENTS FOR ROAST QUAIL

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(Serves 4 peoples)

✅️ 4 Whole Quails (+/-270 gram each), washed and dried with paper towel

✅️ 1 Small Lemon, quartered

✅️ 40 Gm Butter, sliced and divided into 4 equal portions

✅️ 3 Stalks Fresh Parsley

✅️ 3 Stalks Fresh Basil

✅️ 3 Stalks Fresh Oregano

✅️ 2 Tbsp Olive Oil

✅️ ¼ Tsp Salt

INGREDIENTS FOR POMEGRANATE SAUCE

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✅️ 1 Cup Pomegranate Juice

✅️ ½ Cup Chicken Stock

✅️ 1 ½ Tbsp Brown Sugar

✅️ 1 Pip Garlic

✅️ 1 Bulb Shallot

✅️ 3 Slices Ginger

✅️ 1 Tbsp Olive Oil

✅️ Salt, to taste

✅️ Black Pepper Powder, to taste

✅️ 1 Tsp Corn Flour, mix with 1 tbsp plain water

METHOD OF PREPARATION:

1. To prepare the herbs mix, pinch the leaves of the herbs from their stems. Gather the leaves on the chopping board and finely chop them with a rocking motion. Mix herbs, salt and olive oil in a bowl and set aside.

2. To prepare each quail, grasp the quail’s wings and tuck them behind its back. Use index finger to carefully loosen the skin over the quail’s breasts. Spread herbs mixture over the quail’s breasts and insert butter. Stuff the lemon wedges into the cavity of each quail. Rub excess herbs over the quails. Tie each quail’s legs together with wet cooking string. Don’t worry if you are making a mess. It is normal!

3. Roast the quails in the preheated oven set to 180 degree Celsius for 30 minutes or until cooked through.

4. To prepare the pomegranate sauce, saute garlic, shallot and ginger at low heat until brown. Add the remaining ingredients (except corn flour which will be used later). Bring to boil on medium heat. Cover pot and simmer at low heat for 20 minutes.

5. Remove garlic, shallot and ginger with a slotted spoon. Thicken sauce with corn flour (optional). If corn flour is not used, keep reducing the sauce until it reaches your desired consistency.

6. Remove the roasted quails from the oven. Pour pomegranate sauce over the roasted quails and serve warm/hot with the sides of your choice.

RECIPE PHOTO GALLERY