Pan-Roasted Quail With Plum Pan Sauce Recipe

Name: Pan-Roasted Quail With Plum Pan Sauce Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 4 whole quail, deboned or spatchcocked; Kosher salt; 2 tablespoons (30ml) vegetable oil; One medium shallot, minced (1 1/2-ounces, 40g; about 1/4 cup minced); 2 sprigs fresh thyme; 4 small Italian plums (about 8 ounces), pitted and diced; 1 cup (235ml) water or quail stock or homemade chicken stock or store-bought low-sodium chicken broth; 1 tablespoon (15ml) honey, plus more as needed; 2 tablespoons (30g) unsalted butter; Minced flat-leaf parsley, for garnish (optional)

Prep 5m

Cook 25m

Total 30m

This Pan-Roasted Quail recipe features deboned quail with a plum pan sauce, enhancing the juicy and tender meat with a touch of sweetness. With the perfect balance of Kosher salt, shallot, thyme, honey, and unsalted butter, this dish is a savory and elegant addition to any dining experience.