Glazed Quail with Garlic and Tarragon.
Method
Combine all the glaze ingredients in a bowl.Rub the mixture generously over your quail and let them marinate in the fridge for at least 2 hours or overnight.
Roast in the oven at 180°C to 200°C, for roughly 20 - 25 minutes, and baste the birds a few times during cooking to ensure a sticky, caramelized skin.
Ingredients
- 4 Canter Valley quail
- 4 tbsp orange marmalade
- 2 tbsp fresh orange juice
- 1 crushed garlic clove
- 1 tbsp chopped tarragon
- salt and pepper
