Roasted Quail with Thyme Sauce
Quail pieces with a rich port and soy sauce glaze and heritage carrots. Part of our series of Japas (Japanese tapas recipes for chefs).
- Serves10
- Preparation Time2 hours
- Cooking Time1 hour 10 mins
Nutrition per serving
- Energy157 Kcals
- Protein103g
- Carbohydrates7.4g
- Fat9.1g
Ingredients
- 5 quails
- 3 tbsp vegetable oil
- 4 different coloured carrots
- Salt
- 4 tbsp olive oil
- 2-3 sprigs of thyme
- 3 tbsp brown sugar
- 30 ml sweet port
- 30 ml Kikkoman naturally brewed soy sauce
- Freshly ground black pepper
- 10 quail eggs
Method
Dab the quails dry. Remove the breast and legs, place aside, and cut the carcasses into 3-4 pieces. Put the carcass pieces on a baking tray, drizzle with vegetable oil and bake in a preheated oven at 180C for approx 30-40 minutes. Remove from oven and place the carcass pieces and the roasting juices in a pan. Add water until the carcass pieces are covered and simmer for approx 30 minutes. Pour through a sieve to create a stock and place aside.
Peel the carrots, remove the tops and slice lengthways. Blanch in hot water. Fry the quail breasts and legs on all sides in 2 tbsp hot olive oil with the thyme sprigs, remove from the pan and keep warm. Add the sugar and port to the frying juices and bring to the boil. Add 150ml of the stock and the Kikkoman soy sauce. Bring to the boil and simmer until the sauce thickens. Return the meat to the pan and glaze with the sauce.
Saute the carrots in 1tbsp hot olive oil and season with salt and pepper. Fry the quail eggs in the remaining oil. Arrange the carrots on plates with the meat and remaining sauceon top. Garnish with quail eggs and, if you like, you can also sprinkle on a little chervil and chilli.
