27min 4 ppl
Roasted Quail with Grapes
60 minutes
4 people
Medium31–60 min or 7–12 steps
60 min · 11 steps
Medium: 31–60 min or 7–12 steps
620 kcalper person
Protein 52g
Carbs 18g
Fats 34g
About this dish
Trussed quail are seared hard in clarified butter before finishing in the oven, then deglazed with Cognac and Sauternes to build a glossy pan sauce with bursting caramelised grapes. Lardons tucked inside each bird and a silky beurre manié finish take this classic French dish from good to unforgettable.
Allergy Info
Dairy, Gluten, Sulphites
Diet Info
Meat
Ingredients
Fresh Produce
- seedless white grapeshalved, divided400 g
- fresh thyme sprigs4 sprigs
- shallotsfinely minced2
- garlic clovesfinely minced2 cloves
Meat & Poultry
- whole quail, oven-ready8
- lardons or thick-cut pancettacut into small batons160 g
Dairy & Eggs
- clarified butter (ghee works well)2 tbsp
- unsalted buttersoftened1 tbsp
Tins & Jars
- good-quality chicken stock200 ml
Dried Goods
- plain flour1 tsp
Spices & Seasonings
- bay leaves2
- sea salt and freshly ground black pepperto taste
Oils & Condiments
- Cognac or Armagnac80 ml
- Sauternes or other sweet white wine150 ml
- red wine vinegar1 tsp
Utensils
- Oven-safe skillet or roasting pan
- Kitchen twine
- Meat thermometer
- Slotted spoon
- Small mixing bowl
Method
1
Pat quail thoroughly dry inside and out with paper towels. Season the cavity and skin generously with salt and pepper. Tuck 2–3 grape halves and a small piece of lardon inside each bird's cavity. Truss each quail by tying the legs together and pressing the wings snugly against the body with kitchen twine. Mash together the softened butter and flour in a small bowl until smooth to form a beurre manié; set aside.
Approx. 15 minutes
2
Preheat the oven to 220°C (200°C fan / 425°F). Place a heavy-based, oven-safe skillet or roasting pan on the hob over medium-high heat and allow it to warm for 2 minutes.
Approx. 2 minutes
3
Add the clarified butter to the hot pan. Fry the lardons, stirring occasionally, for 4–5 minutes until the fat renders and they turn lightly golden, then remove with a slotted spoon and set aside, leaving the fat in the pan.
Approx. 5 minutes
4
Increase the heat to high. Place the quail breast-side down in the pan and sear for 2–3 minutes until deep golden-brown, then turn and sear on all sides for a further 2–3 minutes total, working in two batches if needed to avoid crowding.
Approx. 6 minutes
5
Arrange all quail breast-side up in the pan. Transfer to the preheated oven and roast for 12–15 minutes, until a meat thermometer inserted into the thickest part of the thigh registers 74°C. Remove the quail to a warm plate, tent loosely with foil, and rest for 5 minutes.
Approx. 20 minutes
6
Return the pan to the hob over medium heat. Add the shallots and garlic and cook, stirring, for 2 minutes until softened.
Approx. 2 minutes
7
Add the Cognac to the pan and carefully tilt to flambé or allow to simmer for 1 minute until the alcohol cooks off, scraping up all the browned bits from the base.
Approx. 1 minutes
8
Pour in the Sauternes and reduce for 3 minutes until the liquid is almost halved.
Approx. 3 minutes
9
Add the chicken stock, thyme sprigs, bay leaves, reserved lardons, and the remaining grape halves. Simmer for 4–5 minutes until the grapes are just tender and beginning to collapse.
Approx. 5 minutes
10
Whisk the beurre manié into the simmering sauce a little at a time until the sauce is glossy and lightly coats a spoon. Stir in the red wine vinegar, taste, and adjust seasoning. Discard the thyme and bay leaves.
Approx. 3 minutes
11
Remove the twine from the quail, arrange two birds per plate, and spoon the grape and lardon sauce generously over and around them. Serve immediately.
Approx. 2 minutes
