Yield: 2 servings.
- 2 tbsp. maple syrup
- ½ tbsp. grated fresh ginger
- 1 tbsp. tamari or soy sauce
- 2 green onions, minced
- Juice of lime, to taste
- Zest of lime, to taste
- 2 whole quail, backbone removed
- Coarse salt and freshly cracked pepper, to taste
- 1 tbsp. grapeseed oil
- 1 carrot, thinly sliced, for roasting pan
- 2 small shallots, thinly sliced, for roasting pan
- Cooked asparagus, for serving (optional)
- Slice quail in half lengthwise, removing the backbone with a cleaver or heavy shears. Alternatively ask your butcher to do this.
- In a medium bowl combine maple syrup, ginger, tamari, green onion, lime juice and lime zest. Stir well. Add quails to bowl and massage into birds. Let quail marinade for 30 minutes. Remove from marinade.
- Preheat oven to 400 degrees F.
- Season quail with salt and pepper.
- Add grapeseed oil to large oven-proof skillet over high heat. When skillet is hot, sear quail until each side is golden brown, about 2 minutes per side. Add carrots and shallots to skillet. Transfer quail to oven. Roast quail until just pink in middle, about 10 minutes. To test, pierce thigh with sharp paring knife, juices should run slightly pink. Quail should not be served well done or it will be too dry. Let rest 5 minutes before serving.
Serve quail with pan juices. Plate with asparagus, if desired.