Entrée: United States – Pan-Roasted Quail with Apricot Pan Sauce

Serving Size: 2

Approximate Time

Prep 12 min

Cook 20 min

Additional 10 min

Total 40 min

Ingredients

2 whole quail (about 4–5 oz / 115–140 g each), patted dry
Salt and black pepper to taste
2 tbsp (30 ml) olive oil
2 tbsp (30 g) unsalted butter
1 garlic clove, lightly crushed
2 sprigs fresh thyme (or 1 / 4 tsp dried)
6 oz / 170 g shiitake mushrooms, stemmed and sliced
1 bunch asparagus, trimmed and cut into 2-inch pieces
1 small shallot, minced
1 / 4 cup (60 ml) dry white wine (or vermouth)
1 / 2 cup (120 ml) chicken stock
2 ripe apricots, pitted and diced (or 3 tbsp / 45 ml apricot preserves)
1 tsp (5 ml) white wine vinegar (or lemon juice)

Instructions

1. Preheat oven to 425°F/220°C. Season quail generously with salt and pepper.
2. Heat 1 tbsp olive oil in an ovenproof skillet over medium-high. Sear quail breast-side down until golden, about 2 minutes, flip, add 1 tbsp butter, garlic, and thyme; baste 30 seconds.
3. Transfer skillet to oven and roast 8–10 minutes, until juices run clear (internal 160°F/71°C). Remove quail to a warm plate to rest.
4. Return skillet to medium heat. Add remaining 1 tbsp olive oil, shiitakes, and shallot; sauté 3–4 minutes. Add asparagus and a pinch of salt; cook 2 minutes more.
5. Deglaze with wine; reduce by half. Add stock and simmer 2 minutes; transfer mushrooms and asparagus to plates, keeping pan juices in skillet.
6. For the apricot jus, add diced apricots (or preserves) and remaining 1 tbsp butter to the skillet. Simmer 2–3 minutes until glossy; finish with vinegar and adjust salt/pepper.
7. Set quail on the vegetables and spoon apricot jus over the top. Serve immediately.