Pan Roasted Quail

These are not the recipes made on the show, but recipes that the instructor came up with using the mystery ingredients.

Total Time:
25 min
5 min
5 min
15 min

6 servings

  • 6 shaved slices fresh truffle
  • 6 medium sized shallots, peeled
  • 6 whole quails
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground pepper
  • 2 tablespoons olive oil
  • Serving suggestion: Toasted Quinoa with Prosciutto, Date and Fig Chutney, recipes follow
  • Special equipment: large heavy bottomed ovenproof skillet
  • Preheat the oven to 400 degrees F.

  • Place 1 truffle shaving and 1 shallot into the cavity of each quail. Season the quail with salt and pepper.

  • Heat the olive oil over high heat in a large heavy bottomed ovenproof skillet. Place the quail in the skillet breast side down and cook until the skin is golden brown in color. Turn the quail and cook for 3 more minutes. Place the skillet directly in the oven and roast for approximately 10 minutes. Let the quail rest for 5 minutes before serving.

Toasted Quinoa with Prosciutto:
  • 1 tablespoon unsalted butter

  • 1 tablespoon olive oil

  • 1/2 cup finely chopped white onion

  • 1 shallot, finely chopped

  • 1 clove garlic, finely chopped

  • 1 cup quinoa, rinsed well, see Cook's Note*

  • 1 teaspoon kosher salt

  • 3 cups water

  • 1/2 cup sliced prosciutto, julienned, see Cook's Note**

  • 1 tablespoon chopped fresh thyme leaves

  • 1 teaspoon lemon zest

  • Heat the butter and olive oil in a skillet over medium heat. Add the onion, shallot and garlic and cook until translucent. Add the quinoa and toast until golden, stirring to brown evenly. Add the kosher salt. Add 1 cup of water and simmer the quinoa until all the water is absorbed.

  • Add remaining 2 cups of water, 1 at a time, simmering until quinoa is tender.

  • Remove from the heat and stir in the prosciutto, thyme and lemon zest.

  • *Cook's Note: An ivory colored grain high in protein and unsaturated fats. It can be purchased in natural food stores.

  • **Cook's Note: Fresh cured and air-dried Italian ham

  • Yield: 6 servings

  • Preparation Time: 15 minutes

  • Cooking Time: 40 minutes

  • Date and Fig Chutney :

  • 3/4 cup apple cider

  • 3/4 cup white wine vinegar

  • 1/2 cup brown sugar

  • 1 1/2 cups dried dates, chopped

  • 1 Granny Smith apple, peeled, cored and cubed

  • 3 cloves garlic, finely chopped

  • 2 teaspoons grated fresh ginger

  • 3 fresh figs, chopped

  • 1 teaspoons paprika

  • 1/2 teaspoon ground cardamom

  • 1/2 teaspoon kosher salt

  • Place the cider, white wine vinegar and brown sugar together in a stainless steel pot.

  • Bring to a boil, stirring until the sugar has dissolved.

  • Reduce the heat to medium and add in the dried dates, Granny Smith apple, garlic and ginger. Cook for 15 minutes or until most of the liquid has been absorbed.

  • Stir in the fresh figs, paprika, cardamom and kosher salt. Cook for 5 minutes.

  • The chutney will keep for several weeks stored in the refrigerator in an airtight container.

  • Yield: 2 cups

  • Preparation Time: 10 minutes

  • Cooking Time: 30 minutes

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