Pan-Seared Quail Perfection

Pan-seared quail is a quick and easy dish that can be prepared in a variety of ways. Quail is a versatile meat with a distinctive flavour and a range of health benefits, including a higher protein-to-fat ratio than chicken. It can be braised, semi-deboned, completely deboned, fried, broiled, roasted, stuffed, or grilled.

One popular method for cooking quail is the stovetop to oven approach, which involves searing the bird in a pan on the stovetop before transferring it to the oven to finish cooking at a lower heat. This technique helps to create a crispy sear on the outside while keeping the meat moist on the inside.

There are also a number of sauces and sides that can be paired with pan-seared quail, such as plum sauce, grape coulis, mushroom gravy, basil pesto, or orange citrus sauce.

Characteristics of Pan-Seared Quail

How to prepare the quail

Preparing quail for pan-searing is simple and only takes a few minutes. First, remove the wishbone from the neck by pulling the skin towards the breast meat and exposing the wishbone. Slice down either side of the bone and release it with your fingers until it snaps out. Next, remove the breasts by slicing down the breastbone with a sharp knife. Keep the knife next to the bone and continue slicing the meat away, so it comes off in one piece. Repeat this process on the other side.

After this, remove the legs by popping out the thigh bone and slicing between the ball and socket. Slice underneath the leg to retain as much meat as possible. Remove the upper thigh bone by pushing your thumb and index finger underneath and sliding it along to release, then snap it off. Repeat this process for the remaining legs.

You can also spatchcock or debone the quail to make it easier to cook and speed up the cooking time.

If you want to add flavour, you can marinate the quail for around five minutes. Alternatively, you can dry the quail with a paper towel and season with salt and pepper. You can also truss the legs together, although this is an optional step.

Cooking methods and timings

Quail is best cooked quickly because it is a small and lean bird that can dry out easily. The best way to ensure the meat remains moist is to use a combination of stovetop and oven cooking.

First, preheat your oven to 400°F. Dry the quail with a paper towel (this helps to get crispy skin) and season with salt and pepper. You can also tie the legs together with twine, but this is an optional step.

Next, heat a tablespoon of vegetable, safflower, or olive oil in a cast-iron skillet over medium-high heat until shimmering. Place the quail in the skillet, breast-side down, and sear for 4-5 minutes or until golden brown.

Then, flip the quail and place the skillet in the oven for 8-10 minutes or until cooked through. You can also broil the quail for the last couple of minutes in the oven to get the breast darker, but be sure to watch carefully to avoid burning. The quail is ready when the internal temperature reaches 165°F.

Finally, remove the quail from the oven and let it rest for 5 minutes before serving. You can serve quail with the bone in or debone it beforehand to make eating easier. Quail can be served with a variety of sides, such as roasted Brussels sprouts, sweet potatoes, or a wild mushroom and smoked pancetta quail jus.

Marinades and sauces

When preparing quail, a good marinade recipe can be a real game-changer. Acid-based marinades, in particular, can enhance the flavour and tenderise the meat. Acidic components could include citrus juice (lemon, lime, orange, or pineapple), buttermilk, yoghurt, wine, or even milk.

Oil is another key ingredient in a marinade as it keeps the meat moist and helps to create a crisp skin. According to food scientist Shirley Corriher, oils with emulsifiers (and flavourings) penetrate the meat faster and deeper. Extra-virgin olive oil (with monoglyceride) is one such example. Some quality flavoured oils with Polysorbate 80 also have emulsifiers—just be sure to check the labels. These oils are more effective than pure olive oil, pure corn oil, or pure canola oil.

Mediterranean Marinade

Combine 1/3 cup of extra-virgin olive oil, 1/4 cup of fresh lemon or orange juice, 2 to 3 tablespoons of fresh minced herbs (dill, rosemary, or oregano), one large minced garlic clove, sea salt, and freshly ground black pepper. Marinate the quail for 6 hours or overnight.

Asian Ginger-Cilantro Marinade

Combine 1/3 cup of safflower oil, 2 tablespoons of Chinese cooking wine or dry sherry, 3 tablespoons of Chinese black vinegar or red wine vinegar, 1/4 cup of brown sugar, 1 teaspoon of Asian sesame oil, 1 tablespoon of grated ginger root, 1 large clove of garlic, and 1/2 bunch of fresh cilantro leaves (or mint or basil). Put all the ingredients into a blender and puree. Quail can marinate in this mixture for up to 24 hours.

Rosemary Lemon Grilled Quail

Butterfly the quail so that it will lay flat on the grill. Combine 3 sprigs of rosemary leaves with 2 teaspoons of fresh ground pepper and blend to form a seasoning paste. Gently separate the skin from the muscle and slather the paste generously under and over the skin. Marinate the quail in the fridge for at least an hour before grilling.

Pan-Roasted Quail with Plum Pan Sauce

Sear the quail, then cook some plums with a shallot and thyme. Finish the sauce with honey and butter to balance the tartness of the fruit.

Accompanying dishes

Quail is a versatile dish that can be served with a variety of sides and sauces. Here are some ideas for accompanying dishes to serve with your pan-seared quail:

Sauces

• Plum sauce
• Grape coulis
• Mushroom gravy
• Basil pesto
• Orange citrus sauce
• Rosemary plum coulis
• Fresh grape reduction sauce
• Cranberry orange sauce

Sides

• Mashed carrots with butter leeks
• Green beans with lemon dill dressing
• Mashed sweet potatoes
• Crispy roasted broccoli
• Roasted Brussels sprouts
• Toasted quinoa with prosciutto
• Date and fig chutney
• Cucumber, melon, and farro salad with feta
• Sheet pan baked feta with summer vegetables
• Port sauce
• Roasted strawberry chutney

Buying and storing quail

When buying quail, it's important to know what breed you are looking for. The most popular breed is the Coturnix quail, which is great for beginners, easy to care for, and good for meat and eggs. Bobwhite quail are also recommended, usually kept for breeding and meat. If you're looking for a smaller breed, consider the button quail, though they are not ideal for meat or eggs.

You can buy quail from local breeders, online, or pet shops. When buying, make sure the breeder is caring for them properly. The quail should be fed a high-quality feed, have clean water, and plenty of space. Check that the quail are healthy before buying: they should be alert and cautious, with clear eyes and no injuries or feather loss.

When storing quail, it's important to give them a suitable home. Quail can live in most types of housing, such as guinea pig hutches, rodent cages, chicken coops, or aviaries. Ensure they have at least 1 square foot of floor space per quail, and that the spacing between wiring is no more than 0.5 inches. The housing should be secure, with easy access for feeding and watering, and placed in a calm, warm, quiet, and undisturbed environment, away from predators.

Add bedding to the home, such as pine shavings, fir wood chips, or sand. Include a water container, feeder, hiding spots, and a sand tub for dust bathing. You can also add some small plants, ensuring they are non-toxic to quail.

Frequently asked questions