Pan-Roasted Quail recipe

Ingredients:

6 slices of fresh truffle.
6 shallots, peeled.
6 whole quails.
2 teaspoons of salt.
1 teaspoon of freshly-ground black pepper.
2 tablespoons of olive oil.

Directions:

Preheat your oven to 400°F (205°C).

Place one truffle shaving and one shallot into the cavity of each quail.

Season the quail with salt and black pepper.

In a large heavy-bottomed ovenproof skillet, heat the olive oil over high heat.

Place the quail in the skillet, breast side down, and cook until the skin is a golden brown color.

Turn the quail and cook for 3 more minutes.

Place the skillet directly in the oven and cook for about 10 minutes or until done.

Allow the quail rest for 5 minutes, then serve.

Back to the Quail Recipes home page.