Description
A delicious and elegant dish featuring roasted quail cooked in duck fat and seasoned with fresh herbs.
Ingredients
Scale
- 4 quails
- 1/2 cup duck fat
- 2 sprigs rosemary
- 2 sprigs thyme
- 1 lemon, zested
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Season the quails with salt and pepper inside and out.
- In a large oven-safe skillet, heat the duck fat over medium-high heat.
- Brown the quails in the duck fat for about 3 minutes on each side.
- Add the rosemary, thyme, and lemon zest to the skillet.
- Transfer the skillet to the oven and roast for 20-25 minutes, or until the quail is cooked through.
- Remove from the oven and let rest for 5 minutes before serving.
Notes
- Ensure the quail are cooked to an internal temperature of 165°F (74°C).
- Pairs well with roasted vegetables or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: French
Nutrition
- Serving Size: 1 quail
- Calories: 300
- Sugar: 0g
- Sodium: 75mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 80mg