Pan Roasted Quail

Ingredients

• 4 quail, spatchcocked
• 3 tsp pimentón de la vera (smoked paprika)
• 1 tbsp ground cumin
• 1 clove garlic, minced 
• 1 splash olive oil
• 2 carrots, peeled and cut lengthwise in half
• 2 Tablespoons of duck fat
• 1 t cumin seeds
• 8 sorrel leaves

Method

Season the quail liberally with salt and pepper. 

Make a marinade by mixing the pimentón with the cumin, minced garlic clove and olive oil. Coat the quail in the marinade.

Gently cook the carrot halves in the duck fat with the whole cumin seeds until just cooked. This works well sous vide or could be done in a shallow tray in a medium hot oven (180 degrees).

Preheat the oven to 200 degrees celsius, cook the marinated quail on a hot pan for about 2 minutes each side, then finish for 3 minutes in the oven. The meat should be just cooked through – use a digital thermometer to test the temperature close to the bone, and it should be 60 degrees celsius at the thickest part. Rest the birds for 5 minutes.

To serve, dress the sorrel with olive oil and salt. Lay a duckfat carrot on the plate and arrange the quail on top of the carrot. Drizzle the resting juices from the quail back over the meat. Serve with a mixed grain salad or seasonal greens.