← Back to Search Results
roasting American, German
Roast Quail with Apples and Pecans

Photo by:
Comments: 0
 

Recipe

Throughout the season, quail is always on the Highlands menu. Because of their size, quail make a perfect appetizer. We stuff them with ham, tasso, chicken liver, foie gras, craw-fish, or corn bread. Our quail come from a farm in South Carolina, but most butchers or specialty markets sell semi-boneless quail, ideal for stuffing. The flavor of good, tart apples and aged balsamic vinegar makes a wonderfully savory, yet light, wintertime first course.

Yield: Serves 4 as an appetizer

Ingredients

  • 2 firm tart apples, such as Fuji, Braeburn, or Granny Smith
  • 1 teaspoon olive oil
  • 1 carrot, peeled and diced
  • 1 celery stalk, diced
  • 2 shallots, diced
  • 1 cup crumbled corn bread
  • ¼ cup chicken broth or canned low-sodium broth
  • 4 tablespoons unsalted butter, melted
  • 2 thyme sprigs, leaves removed
  • ½ cup pecans, lightly toasted, half roughly chopped
  • Kosher salt and freshly ground black pepper
  • 4 semi-boneless quail (see Headnote), wing tips trimmed, rinsed and patted dry
  • 1 tablespoon canola or olive oil
  • 2 cups mixed lettuce, such as oak leaf, lolla rosa, arugula, and/or mizuna, trimmed, washed, and dried
  • ¼ cup Balsamic Vinaigrette

Directions

Preheat the oven to 450°F.

Quarter and core the apples. Dice half of them and set aside. Thinly slice the remainder lengthwise and set aside.

In a medium sauté pan, heat the olive oil over medium-high heat. Add the carrot, celery, shallots, and diced apples and sauté until softened, about 5 minutes. Transfer to a bowl and add the crumbled corn bread, then add the chicken broth, melted butter, thyme, and chopped pecans and toss thoroughly with your hands to combine. Season with salt and pepper.

Sprinkle the cavity of each quail with salt and pepper, then stuff a little of the corn bread mixture inside. Season the outside of the quail with salt and pepper and tie the legs together with kitchen twine.

Heat the oil over high heat in a heavy ovenproof sauté pan just large enough to hold the quail without touching each other. Add the quail and sear, turning occasionally, until golden, 4 to 6 minutes. Transfer the pan to the oven and roast the quail, for 6 to 9 minutes; the breast meat should still be a rosy color.

Meanwhile, in a medium bowl, toss the lettuce with the remaining apples and pecans and just enough of the vinaigrette to coat.

Remove the string from the quail. Arrange the salad on serving plates and place the quail alongside. Drizzle a little more vinaigrette over each quail and serve.

Notes

To Drink: Chinon, Jouget Pinot Noir, Bethel Heights


© 2004 Frank Stitt
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1/8 teaspoon of added salt per serving, but does not include Balsamic Vinaigrette. For nutritional information on Balsamic Vinaigrette, please follow the link above.

566kcal (28%)
107mg (11%)
16mg (27%)
382mcg RAE (13%)
579mg
58mg
25g
11g
4g
28g
123mg (41%)
544mg (23%)
13g (64%)
40g (62%)
6mg (32%)
 

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

west-coast-cooking West Coast Cooking
by Greg Atkinson
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
martin-yans-china Martin Yan's China
by Martin Yan
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
food-to-live-by Food to Live By
by Myra Goodman
cooking-for-friends Cooking for Friends
by Gordon Ramsay
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
a-new-way-to-cook A New Way to Cook
by Sally Schneider
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
Already a member? Sign in here
Close_overlay

Sign up to 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

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?