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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.

DinnerPoultryGourmetQuailWatermelon
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
White Wine Vinegar
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
4
sprig
Thyme
for poaching
0.5
bulb
Garlic
for poaching
25
g
Cobnuts
shelled and finely chopped
2
sprig
Thyme
fresh, for vinaigrette
2
sprig
Rosemary
fresh
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
1
clove
Garlic
for spring onions
1
piece
Bay Leaf
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

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