Quail in the Limelight
Elevate your dining experience with "Quail in the Limelight," a showstopping dish that pairs tender, golden-seared quail with a tangy and sweet lime glaze. This gourmet recipe combines freshly squeezed lime juice, aromatic thyme, and a drizzle of honey for a perfectly balanced flavor profile that’s both sophisticated and vibrant. Oven-roasted to succulent perfection and basted with a luscious lime-infused pan sauce, the quail is finished with a rich reduction of butter and chicken stock for an irresistibly glossy finish. Perfect for an intimate dinner or a special occasion, serve this elegant dish with roasted vegetables or a zesty citrus salad to complete the meal. Ready in under an hour, this recipe delivers a gourmet dining experience from the comfort of your home.
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Recipe Information
Ingredients
- 4 pieces Quail (whole, cleaned)
- 4 tablespoons Lime juice (freshly squeezed)
- 2 teaspoons Lime zest
- 3 tablespoons Honey
- 2 tablespoons Soy sauce
- 3 tablespoons Olive oil
- 2 cloves Garlic (minced)
- 4 sprigs Fresh thyme
- 2 tablespoons Butter
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper (freshly ground)
- 0.5 cups Chicken stock
Instructions
Preheat the oven to 400°F (200°C).
Rinse and pat dry the quail. Season them with salt and black pepper, both inside and out.
In a small bowl, whisk together the lime juice, honey, soy sauce, and lime zest to create the glaze.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
Sear the quail on all sides until golden brown, about 2–3 minutes per side. Remove the quail and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the skillet. Sauté the minced garlic until fragrant, about 1 minute.
Pour in the lime glaze mixture, stirring to combine, and let it simmer for 2 minutes.
Return the quail to the skillet, spoon some of the glaze over them, and add the fresh thyme sprigs.
Transfer the skillet to the preheated oven and roast the quail for 15–20 minutes, occasionally basting with the pan juices for maximum flavor.
Once the quail are cooked through (internal temperature of 165°F/74°C), remove them from the skillet and let them rest on a plate, loosely covered with foil.
Place the skillet back on the stovetop over medium heat. Add the chicken stock and butter, stirring to deglaze and reduce the sauce until it thickens slightly, about 3–4 minutes.
Plate the quail and drizzle the lime-infused sauce over them. Garnish with additional lime zest or thyme, if desired.
Serve warm with your favorite sides, such as roasted vegetables or a citrus salad.
Nutrition Facts
Calories |
1410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.1 g | 112% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 356 mg | 119% | |
| Sodium | 2750 mg | 120% | |
| Total Carbohydrate | 63.7 g | 23% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 53.9 g | ||
| Protein | 94.9 g | 190% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 130 mg | 10% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1151 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
