MethodPreheat oven to 230 degrees C. Wash quail then dry well with paper towels.
Season with rock salt and cracked pepper. Place the roughly chopped orange, thyme, rosemary and parsley inside each quail then tie birds' legs with trussing string.
In a casserole dish, brown the quails in the butter and oil over medium high heat. Stir in the verjuice and bring it to a boil for 30 seconds. Cover then pop them in the oven.
Bake until done, about 15-20 minutes.
Let stand for 10 minutes.
- 6 Canter Valley quail
- Rock salt and cracked pepper
- 2 roughly chopped oranges
- Handful thyme sprigs
- Large handful of rosemary sprigs
- Handful of parsley sprigs
- 2 tablespoons olive oil
- 60g butter
- 1/2 cup verjuice