Roast quail with herb butter

servings4
30 minutes

Ingredients

  • 4 large quail
  • 4 sprigs of fresh tarragon, leaves picked and chopped
  • 3 tbsp of parsley, chopped
  • 1/2 garlic clove, finely chopped
  • 75g of unsalted butter
  • 40g of breadcrumbs
  • 4 sprigs of fresh thyme
  • salt

Method

1
Set the oven to 200°C/Gas mark 6. Mix the tarragon, parsley and garlic with the butter, then mix in the breadcrumbs and add a pinch of salt
  • 4 sprigs of fresh tarragon
  • 3 tbsp of parsley
  • 1/2 garlic clove
  • 75g of unsalted butter
  • 40g of breadcrumbs
  • salt
2
Transfer the butter into a clean piping bag fitted with a small plain nozzle
3
Carefully remove the wishbones from each quail
  • 4 large quail
4
From the neck, open a small gap between the meat and skin next to the breast and pipe in a generous amount of the herb butter, smoothing it under the skin until it’s evenly spread across the breast. Take care not to puncture the skin
5
Season the inside of each bird with a little salt and place a sprig of thyme inside, then roast them in the oven for 8-10 minutes
  • salt
  • 4 sprigs of fresh thyme
6
Allow the quail to rest for 5-6 minutes before serving whole at the dinner table