Roasted Quail with Cassava Root Crisps and Garlic-Herb Jus
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This elegant dish came together one evening when I wanted something special but didn't have much time. Roasted quail is surprisingly quick to prepare, ready in just 35 minutes, and feels restaurant worthy without the fuss. The tiny birds cook beautifully with thyme and rosemary, then get dressed up with a silky garlic herb jus. I pair them with cassava root crisps, which are naturally gluten free and packed with resistant starch that's great for digestion. This recipe feeds four people affordably and works wonderfully for weeknight dinners or impressing guests. Once you try it, you'll understand why quail deserves a regular spot on your table.
Ella x
Ingredients
- 4whole quail(cleaned and patted dry)
- ¾ kgcassava root(peeled and cut into 3-inch batons)
- 5 tablespoonsolive oil
- 3 sprigsfresh thyme
- 2 sprigsfresh rosemary
- 6garlic cloves(minced)
- 1lemon(halved)
- 237 mlchicken stock
- 1½ teaspoonskosher salt
- ¾ teaspoonblack pepper(freshly ground)
- 1 teaspoonsea salt(for cassava)
- ½ teaspoonsmoked paprika
- 2 tablespoonsunsalted butter
Detail level
Instructions
- 1
Preheat oven to 425°F (220°C). Pat quail dry with paper towels and season inside and out with kosher salt and black pepper. Stuff each bird with a lemon half and a sprig of thyme.
Tip: Dry quail ensures crispy skin when roasted. Don't skip this step.
- 2
Toss cassava batons with 3 tablespoons olive oil, sea salt, and smoked paprika. Spread on a separate baking sheet in a single layer.
Tip: Keep cassava on its own pan to prevent steam from affecting the quail skin.
- 3
Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Working in batches if needed, sear each quail on all sides for 2-3 minutes total until lightly browned.
Tip: Searing adds flavor through the Maillard reaction and helps render the fat from the skin.
- 4
Place skillet with quail in the oven on the middle rack, and position cassava sheet on a lower rack. Roast for 20-25 minutes until quail reaches 165°F (74°C) internally and cassava is golden and crispy.
Tip: Use a meat thermometer inserted into the thickest part of the thigh without touching bone for accuracy.
- 5
Transfer roasted quail to a warm plate and tent loosely with foil. Leave cassava in oven for final 5 minutes if needed to achieve extra crispness.
Tip: Tenting allows residual heat to finish cooking while preventing excessive browning.
- 6
Set the hot skillet over medium heat on stovetop. Add minced garlic and remaining rosemary sprig, stirring for about 30 seconds until fragrant.
Tip: The browned bits left in the pan from searing will add deep flavor to your sauce.
- 7
Pour in chicken stock and scrape the pan with a wooden spoon to deglaze, loosening all caramelized bits. Simmer for 3-4 minutes until reduced by half.
Tip: Deglazing extracts all the flavorful compounds stuck to the bottom of the pan.
- 8
Remove from heat and whisk in butter until sauce is silky. Taste and adjust seasoning with salt and pepper as needed.
Tip: Adding butter off-heat prevents the sauce from breaking and creates a luxurious finish.
- 9
Arrange one quail and a portion of cassava crisps on each plate. Drizzle the garlic-herb jus around the plate and garnish with fresh thyme sprigs.
Tip: Serve immediately while everything is still warm for the best eating experience.
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