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
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 large 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