Roasted quail with orange icing, maple syrup, and whiskey. Christmas recipe

At home we don't like big roasts or hearty meat dishes when it comes to thinking of party recipes, but small birds are a good option. These roasted quail with orange icing, maple syrup, and whiskey are full of festive scents that fit into any Christmas menu, and we can tailor servings to a unit or two per person depending on the number of dishes we're going to include.

The combination of natural juice - even letting some of the orange flesh soak in - with the spicy sweetness of maple syrup and that powerful whiskey aroma, is great for dressing up a mild quail meat. The truth is that they are very attractive served in individual rations and can be accompanied by any garnish that we feel like.


For 2 persons
  • Quail 2
  • Oranges 1
  • Tangerine 1
  • Maple syrup 20 ml
  • Soy sauce 5 ml
  • Dijon mustard 10 ml
  • Whiskey 30 ml
  • Worcestershire sauce 2 ml
  • Pinch cocoa powder
  • Dried rosemary to taste
  • Fresh chives
  • Ground black pepper
  • Salt
  • Extra virgin olive oil

How to Make Roasted Quail with Orange Frosting, Maple Syrup, and Whiskey

Difficulty: easy
  • Total time 1 hour
  • Elaboration 10 m
  • Cooking 50 m

Preheat the oven to 200ºC and cover a source with aluminum foil. Clean the quail of possible feather remains, for example by carefully burning them with a torch. Introduce a couple of chopped tangerine segments inside together with some chive sprigs. Tie the legs and place in the source. Paint with olive oil, season with salt and pepper and add thyme or rosemary.

Mix 2 tablespoons of orange juice in a bowl with soy sauce, mustard, whiskey, maple syrup, Worcestershire sauce and a pinch of cocoa. Beat very well and paint the quail. Put in the oven and cook for about 10 minutes.

Rotate the birds and repaint with the frosting. Continue cooking 10 minutes more, lowering the temperature a little if they brown too much. Finish the glaze and continue baking until about 30 minutes. Wrap with the own aluminum foil so that they rest a few minutes before serving.

What to accompany roasted quail

We can serve these roasted quail with orange icing, maple syrup and whiskey as the first course on a Christmas menu, accompanied by peeled tangerine wedges and simple new roasted or cooked potatoes. If there are juices left in the fountain, we can break them down to distribute them over the poultry at the time of serving. A tip: remember to remove the cord to tie the legs, something that I forgot; Thank goodness we were in family and there is confidence.

Tags:  Vegetables And Legumes Fish Desserts 

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