Roasted Quail with Watermelon, Spring Onions, Cobnuts and Quail Vinaigrette
Pan-roasted quail breasts served with a rich quail reduction vinaigrette, buttery spring onions, fresh watermelon cubes, and chopped cobnuts.
Estimated Nutrition
Calories
413.9
kcal / serving
1655.4 kcal total
Carbs
7.1g
per serving
28.5 g total
Fat
34.6g
per serving
138.2 g total
Protein
18.2g
per serving
72.8 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
CondimentsSauces
75
ml
Dairy
25
g
Unsalted Butter
cut into cubes
25
g
Butter
for spring onions
Fruits
1
slice
Watermelon
peel removed, 0.5cm cubes
Liquids
500
ml
Chicken Stock
for poaching
500
ml
Brown Chicken Stock
for reduction
2
tbsp
Chicken Stock
for spring onions
Meat
2
piece
Quail
legs removed
4
piece
Quail Legs
removed from the quail
NutsSeeds
OilsFats
1
tbsp
Olive Oil
or pomace oil
1
tbsp
Olive Oil
for vinaigrette
75
ml
Extra Virgin Olive Oil
for vinaigrette
Vegetables
2
piece
Shallot
finely sliced
8
piece
Spring Onion
finely sliced
Method
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17