Citrus Marinated Quail Best Recipes

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CITRUS MARINATED QUAIL

2010-12-20



Citrus Marinated Quail image

The perfect size for an appetite-whetting first course at supper, the quail also make an elegant lunch.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 14

Ingredients:

  • 4 quail, 5 ounces each
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon corn or vegetable oil
  • Zest and juice of 1 orange
  • Juice of 1 lime
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 clove garlic, crushed
  • 1/2 teaspoon freshly ground black pepper
  • 1 piece (1 inch) fresh ginger, peeled and finely chopped
  • Salt
  • 1/4 pound soba noodles, or spaghetti
  • 2 tablespoons toasted sesame seeds
  • 2 to 3 cups loosely packed pea shoots or watercress leaves

Steps:

  • Butterfly quail by placing on cutting board breast side up, inserting knife into the cavity, and cutting down through the backbone. Cut off and discard wing tips.
  • In a medium nonmetallic bowl, mix together oils, orange zest, and juice, lime juice, honey, soy sauce, garlic, pepper, and ginger. Add quail, cover, and refrigerate for several hours, turning several times.
  • Heat a grill or grill pan until hot. Remove quail from marinade, and place on grill, skin side down. Cook until brown, about 5 to 7 minutes, basting occasionally with marinade. Turn quail, baste, and cook for 5 minutes more.
  • Meanwhile, bring a pot of salted water to a boil, and add noodles. Cook until al dente, about 3 minutes. Drain, and set aside.
  • Pour remaining marinade into a saucepan. Reduce until slightly thickened, 2 to 3 minutes. Strain, and place in a clean saucepan. Add noodles; simmer until heated through. Stir in sesame seeds.
  • Divide noodles and pea shoots or watercress among 4 plates. Place a quail on top, and serve.

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