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Roast quail with herb butter
Item 1 of 1
Martin Wishart's quail recipe is a wonderful starter for a dinner party or family feast. Piping herb butter beneath the skin is a slightly fiddly job but worth the effort as it ensures richly-flavoured and tender meat, crispy skin and impressed guests.
First published in 2015
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Ingredients
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Imperial
- 4 large quail
- 4 sprigs of fresh tarragon, leaves picked and chopped
- 3 tbsp of parsley, chopped
- 1/2 garlic clove, finely chopped
- 75g of unsalted butter
- 40g of breadcrumbs
- 4 sprigs of fresh thyme
- salt
SAVE RECIPE
Equipment
- Piping bag and nozzle
Method
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
- 4 sprigs of fresh tarragon
- 3 tbsp of parsley
- 1/2 garlic clove
- 75g of unsalted butter
- 40g of breadcrumbs
- 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
- salt
- 4 sprigs of fresh thyme
6
Allow the quail to rest for 5-6 minutes before serving whole at the dinner table
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