Description
A delicious recipe for succulent roasted quail infused with rich duck fat and fresh herbs.
Ingredients
Scale
- 4 quails
- 1/2 cup duck fat
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh rosemary, chopped
- 1 lemon, zested and juiced
- salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, combine duck fat, thyme, rosemary, lemon zest, lemon juice, salt, and pepper.
- Rub the mixture all over the quails, ensuring they are well coated.
- Place the quails on a roasting pan and roast for 30-35 minutes, or until the skin is golden brown and the juices run clear.
- Let the quails rest for 5 minutes before serving.
Notes
- Make sure the quails are thoroughly cleaned before cooking.
- Adjust the cooking time based on the size of the quails.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: French
Nutrition
- Serving Size: 1 quail
- Calories: 250
- Sugar: 0g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 90mg