Roasted Quail with Orange-Berry Sauce

Introduction

Get ready to elevate your dinner game with this delightful and sophisticated Roasted Quail with Orange-Berry Sauce!

These succulent little birds are generously slathered in creamy butter, seasoned to perfection with your favorite spices, and slow-roasted until they’re fall-off-the-bone tender.

But the magic doesn’t stop there. Imagine the tangy, zesty aroma of freshly squeezed orange juice mingling with the bold kick of cayenne pepper, simmered to perfection with garlic for an extra depth of flavor.

Just when you think it can't get any better, a splash of fresh blueberries adds a burst of sweetness that beautifully complements the quail.

This dish isn’t just food; it’s an experience. Whether you’re hosting a dinner party or just treating yourself to something special, this recipe will make you feel like a gourmet chef.

Dive into this culinary adventure and watch as your taste buds dance with joy.

Trust us, you’ll be coming back for seconds!

Ingredients

• 6 quails
• 4 tablespoons unsalted butter, softened
• Salt, to taste
• Favorite spices (such as thyme, rosemary, or paprika)
• 1 cup freshly squeezed orange juice
• 2 cloves garlic, minced
• 1/4 teaspoon cayenne pepper
• 1 tablespoon cornstarch
• 1 cup fresh blueberries

Instructions

1. Preheat and Prepare:

   • Preheat your oven to 160°C (320°F).
   • Pat the quails dry with paper towels.

2. Season the Quails:

   • Rub the quails generously with softened butter.
   • Sprinkle with salt and your favorite spices, ensuring even coverage.

3. Roast the Quails:

   • Place the quails in a roasting pan, breast side up.
   • Roast in the preheated oven for 1 hour, or until the quails are golden brown and cooked through.

4. Make the Sauce:

   • While the quails are roasting, pour the orange juice into a small saucepan over medium heat.
   • Add the minced garlic and cayenne pepper to the juice.
   • Bring the mixture to a simmer and cook for about 10 minutes, allowing the flavors to meld.
   • Dissolve the cornstarch in a little water and add it to the sauce, stirring until thickened.
   • Remove from heat and immediately add the fresh blueberries, stirring gently.

5. Combine and Serve:

   • Once the quails are done, remove them from the oven and let them rest for a few minutes.
   • Pour the orange-berry sauce over the roasted quails, ensuring each one is generously coated.
   • Serve immediately, garnished with a few extra fresh blueberries and a sprig of herbs if desired.

Nutrition Facts and Daily Value (per serving)