Ingredients:
- 4 Whole Quail (oven ready, spatchcocked or semi-boned)
- 2 tbsp Unsalted Butter, softened
- 1 tbsp Fresh Sage Leaves, chopped
- 1 clove Garlic, minced
- Sea Salt and Black Pepper, to taste
- 1 large Cooking Apple (e.g., Bramley or Granny Smith), peeled, cored, and roughly diced
- 2 small Shallots, finely sliced
- 2 tbsp Extra Virgin Olive Oil
- 1 cup Dry Apple Cider (or hard cider)
- 2 tbsp Runny Honey or Maple Syrup
- 1 tsp Dijon Mustard
- 1 tsp Cornflour (Cornstarch) mixed with 1 tbsp cold water for a slurry
Instructions:
- Prepare the Quail: If the quail is whole, spatchcock each one by cutting along the backbone to flatten them out. Pat the quail skin very dry with kitchen paper.
- Make the Herb Butter: In a small bowl, combine the softened butter, chopped sage, minced garlic, salt, and pepper. Gently rub the herb butter all over and under the skin of the quails. Set aside to rest at room temperature for 30 minutes.
- Preheat the oven to 200°C (400°F / Gas Mark 6).
- Prep the Roasting Bed: Toss the diced apple and sliced shallots with the olive oil, salt, and pepper in the centre of the roasting dish. Place the buttered quails skin-side up on top of the apple and shallot mixture.
- Make the Cider Glaze: Combine the cider, honey/maple syrup, and Dijon mustard in a small saucepan. Bring to a boil, then simmer gently until the liquid has reduced by half (about 8–10 minutes). Stir in the cornflour slurry and cook for 1 minute until the glaze thickens slightly. Remove from heat.
- Roast and Glaze: Place the roasting dish into the preheated oven and roast for the first 15 minutes. Remove the quails from the oven, brush the cider glaze generously over the skin of each quail, then return to the oven for a further 10–15 minutes, or until the internal temperature reaches 71°C (160°F).
- Rest and Serve: Remove the quails and the apple bed to a serving platter. Cover loosely with foil and allow to rest for 5–7 minutes before serving, drizzling any pan juices over the top.