When choosing your quail, there are a couple of key elements to look out for to ensure you get the most out of your dish. Firstly, a fresh quail will have pink and unblemished skin. If you notice any dark patches, then it is best to look for another quail. Equally, if there are any tears in the skin, this will make it harder to achieve the desirable crispy outer layer.
If you are cooking more than one bird, choose quails that are roughly equal in size so they cook at similar rates for even roasting. Plumper birds will be better for roasting as they’ll be juicier after cooking.
How to prepare quail before roasting
In the recipe above, we have suggested letting the quail sit in brine before roasting. This additional step helps to preserve the freshness, moisture and flavour of the bird during the cooking process. If you have the time to brine the quail, this will produce the most flavourful meat for your dishes.
Before roasting, it’s also important to trim off excess fat and remove any lingering feathers on the bird. If you’re purchasing the quail from your local butcher’s shop or at a supermarket meat counter, the assistant will be able to help you with this.
Cooking the quail at a high heat helps create a desirable crispy outer layer of skin, while the butter added before roasting produces an inviting brown, caramelised colour on the outside of the skin too.
Flavouring and stuffing options
We have shared a simple recipe above, which you can customise and add ingredients to as desired. Before roasting, you can stuff the quail to introduce other flavours. Small wedges of lemon add brightness to the quail's flavour, or you could try incorporating chopped nuts, such as walnuts, for added texture and crunch. Herbs such as thyme also pair well with the flavours of quail and can be added with the lemon to the stuffing.
Elegant plating suggestions
For a classic serving suggestion, plate the whole quail breast-side up to showcase the inviting crispy skin, on a bed of colourful lettuce leaves with a glaze drizzled over the top. This roasted bird is also delicious when placed carefully over wild rice, alongside a serving of roasted asparagus for an elevated main course.
Serving temperature and timing
The main tip for roasting this bird is to know how long to roast quail in the oven. 15 minutes will usually be enough for a small quail to reach the safe internal temperature of 75ºC without drying the meat out. Some chefs will opt to roast the quail for a slightly shorter period of 12 minutes, to keep the meat extra juicy and a little pink.
For more guidance on how to roast quail in the oven, along with other cooking methods, take a look at these detailed videos from top Michelin chefs.
