Roasted Quail with Daikon
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just under an hour and feels fancy without any fussy techniques. Roasted quail with daikon is a beautiful Asian inspired dish that's simple enough for a Tuesday night but elegant enough to impress guests. The quail stays tender and juicy while the daikon radish, which is packed with vitamin C and aids digestion, becomes sweet and caramelized in the oven. A glossy glaze of soy, ginger, and honey brings everything together in the most delicious way. Trust me, once you try this, you'll be making it again and again.
Ella x
Ingredients
- 4whole quail(cleaned and patted dry)
- ½ kgdaikon radish(peeled and cut into 2-inch batons)
- 3 tablespoonssoy sauce
- 2 tablespoonsfresh ginger(minced)
- 2 tablespoonshoney
- 1 tablespoonrice vinegar
- 2 tablespoonssesame oil
- 3garlic cloves(minced)
- 3 tablespoonsolive oil
- to tastesalt and black pepper
- 2 tablespoonssesame seeds(white, for garnish)
- 2scallions(sliced thin for garnish)
Detail level
Instructions
- 1
Preheat your oven to 425°F. Pat the quail dry with paper towels and season generously inside and out with salt and pepper.
Tip: Dry quail ensures better browning and crispier skin during roasting.
- 2
In a small bowl, whisk together soy sauce, minced ginger, honey, rice vinegar, and sesame oil to create the glaze. Set aside.
Tip: This glaze can be made up to 2 hours ahead and stored in the refrigerator.
- 3
Toss the daikon batons with 2 tablespoons of olive oil, salt, and pepper. Spread them on a large roasting pan in a single layer.
Tip: Arrange daikon in a single layer to allow even roasting and browning.
- 4
Roast the daikon for 15 minutes until the edges begin to brown, then push them to the sides of the pan.
Tip: Starting daikon early ensures it cooks through while the quail roasts.
- 5
Rub the quail all over with the remaining 1 tablespoon of olive oil. Arrange them on the pan with the daikon and roast for 20-25 minutes until the skin is golden brown and the internal temperature reaches 165°F.
Tip: Use a meat thermometer inserted into the thickest part of the thigh without touching bone.
- 6
Remove the pan from the oven and brush each quail generously with the soy-ginger glaze. Return to the oven for 2-3 minutes to set the glaze.
Tip: A quick final brush creates a glossy, flavorful exterior.
- 7
Transfer the quail and daikon to a serving platter. Drizzle any remaining glaze from the pan over the top and sprinkle with sesame seeds and sliced scallions.
Tip: Serve immediately while the quail is still warm and the skin is at its crispiest.
Recipe Variations
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