Honey-glazed Quail with Waldorf Salad

⏱ 110 mins 🍽 Serves 6 🌶 american ✅ More effort 🏷 Recipes

This elegant starter is ideal for a special occasion. Spatchcocked quails are marinated in a blend of honey and vinegars, then griddled and roasted. They are served with a crisp Waldorf salad featuring apple, celery, walnuts and chives, presented in individual glasses. The dish offers a beautiful balance of sweet, charred quail and a fresh, creamy salad, requiring just over an hour of marinating time.

Honey-glazed Quail with Waldorf Salad

Ingredients

  • 6 quails spatchcocked
  • 100ml balsamic vinegar
  • 1 tbsp red wine vinegar
  • 3 tbsp clear honey
  • 2 fresh thyme sprigs
  • 2 heads Baby Gem lettuce separated into leaves
  • 1 apple finely sliced
  • 2 tbsp chopped toasted walnuts
  • 2 celery sticks, finely diced
  • 1 tbsp freshly chopped chives plus extra for serving
  • 1 tbsp mayonnaise

Method

  1. Combine the balsamic vinegar, red wine vinegar, honey and thyme sprigs in a bowl. Transfer half of this mixture to a large bowl. Add the quails to the large bowl, ensuring they are coated in the marinade. Cover and allow to marinate for at least 1 hr.
  2. Preheat the oven to 200C/fan 180C/gas 6. Place a griddle pan over heat. Cook the quails in batches for approximately 5 mins on each side until they have good char marks. Transfer the quails to a roasting tin and roast for 5 mins. Let them rest for 5 mins, then brush with the reserved marinade.
  3. To assemble the salad, line six Martini glasses or small bowls with Baby Gem lettuce leaves. In a separate bowl, mix the sliced apple, toasted walnuts, diced celery, chives and mayonnaise. Spoon this mixture into the prepared glasses. Scatter additional chives over the top. For serving, place one quail on each of six plates and accompany with a salad glass.

Nutrition (per serving)

Calories295 kcal
Fat18 g
Saturates4 g
Carbs11 g
Sugars11 g
Protein23 g
Sodium84 mg

Recipe details

Skill levelMore effort
CategoryRecipes
Cuisineamerican