Roast Quail with Honey, Cumin and Orange Juice

Page 712

| Course Type: Main Courses

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Recipe Review

The glaze of orange, juice, honey, garlic and cumin was a very nice complement to the quail and the quick cooking method resulted in tender meat.

However, the high sugar content of the glaze became a problem as it burned easily at the extreme roasting temperature (500F); the quail skin started to burn in spots before the meat was done and there were no pan juices left to serve with the quail. But the author gets bonus points for including decent instructions on how to partially bone the bird.

We really like the flavours of this dish; I don’t cook quail that often but I think this simple glaze would be great on chicken.

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