Roast quail with herb butter

PT30M

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1
Set the oven to 200°C/Gas mark 6. Mix the tarragon, parsley and garlic with the butter, then mix in the breadcrumbs and add a pinch of salt
2
Transfer the butter into a clean piping bag fitted with a small plain nozzle
3
Carefully remove the wishbones from each quail
4
From the neck, open a small gap between the meat and skin next to the breast and pipe in a generous amount of the herb butter, smoothing it under the skin until it’s evenly spread across the breast. Take care not to puncture the skin
5
Season the inside of each bird with a little salt and place a sprig of thyme inside, then roast them in the oven for 8-10 minutes
6
Allow the quail to rest for 5-6 minutes before serving whole at the dinner table
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