← Back to Search Results
roasting American, European
Roast Quail with Apple and Calvados Recipe-785

Photo by:
Comments: 0
 

Recipe

Wrap the quail in pancetta to keep the flesh moist. The apples and Calvados add a rich, sweet flavor to the dish.Good with roast potatoes and green beans.

Yield: Serves 4
Prep time: 10 Mins
Cooking time: 25–30 Mins

Ingredients

  • 8 quail
  • ½ tsp freshly grated nutmeg
  • Salt and freshly ground black pepper
  • Small bunch of sage leaves
  • 8 slices of pancetta, unrolled
  • 2 Granny Smith apples, peeled, cored, and sliced
  • 1 tbsp butter, melted
  • 2 tsp raw or light brown sugar
  • 4 tbsp Calvados or applejack

Directions

1. Preheat the oven to 400°F (200°C). Season the quail inside and out with the nutmeg, salt, and pepper, then tuck a couple of sage leaves into the cavity. Wrap a strip of pancetta around each bird, tucking the ends underneath.

2. Place the apples in a large roasting pan, and toss with the butter and sugar. Arrange the quail on the apples. Roast for 25–30 minutes, turning occasionally, until both the quail and apples have turned golden brown.

3. Transfer the quail and apples to a serving platter. Stir the Calvados into the roasting pan and stir over high heat until it boils. Cook for 30 seconds, then pour over the quail and apples. Serve at once.

Notes

Nutritional Benefits: Low fat

Prepare ahead: The quail can be prepared through step 1, covered and refrigerated, up to 1 day ahead.

Freeze for up to 3 months.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

665kcal (33%)
38mg (4%)
17mg (29%)
189mcg RAE (6%)
627mg
59mg
46g
19g
2g
22g
190mg (63%)
609mg (25%)
13g (65%)
40g (62%)
9mg (50%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
the-sweet-life The Sweet Life
by Kate Zuckerman
flavor Flavor
by Rocco DiSpirito
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
cooking-for-friends Cooking for Friends
by Gordon Ramsay
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?