Roasted Quail with Pak Choi
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This elegant roasted quail dish has become one of my go to meals when I want something impressive but manageable. The tender birds are glazed with a beautiful Asian inspired sauce featuring ginger, which is wonderful for digestion and reducing inflammation. What I love most is how quickly it all comes together in under an hour, making it perfect for a weeknight dinner that feels special. The pak choi adds a lovely fresh contrast and cooks right alongside the quail, so you're really just managing one pan. It's an easy way to feel like you're cooking something restaurant quality at home.
Ella x
Ingredients
- 4whole quail(butterflied and patted dry)
- 3 tablespoonssoy sauce
- 2 tablespoonsfresh ginger(minced)
- 3garlic cloves(minced)
- 1½ tablespoonshoney
- 1 tablespoonrice vinegar
- 1 tablespoonsesame oil
- 1¼ poundspak choi(halved lengthwise)
- 2 tablespoonsolive oil
- 1 teaspoonwhite pepper
- 1 teaspoonsea salt
- 2green onions(sliced, for garnish)
- 1 teaspoonsesame seeds(for garnish)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the quail dry with paper towels and season inside and out with salt and white pepper.
Tip: Drying the quail ensures crispy skin when roasted.
- 2
In a small bowl, whisk together soy sauce, minced ginger, garlic, honey, rice vinegar, and sesame oil to create the glaze.
Tip: The glaze can be made up to 2 hours ahead and refrigerated.
- 3
Place quail skin-side up on a rimmed baking sheet. Brush half of the glaze over the quail, reserving the remainder.
Tip: Use a pastry brush for even coating.
- 4
Roast the quail in the preheated oven for 20-22 minutes until the skin is golden and an instant-read thermometer reaches 165°F (74°C) in the thickest part of the thigh.
Tip: Don't move the quail during roasting to allow skin to crisp properly.
- 5
While quail roasts, heat olive oil in a large skillet over medium-high heat. Add pak choi cut-side down and sear for 3-4 minutes until the cut side is caramelized.
Tip: Don't stir the pak choi while searing to develop color.
- 6
Flip pak choi, add a splash of water, cover, and cook for another 3-4 minutes until tender-crisp.
Tip: The steam helps soften the greens while keeping the cut side crispy.
- 7
Remove quail from oven and brush with the remaining glaze. Return to oven for 2 minutes to set the glaze.
Tip: This final brush creates a glossy, caramelized finish.
- 8
Arrange pak choi on serving plates, top with roasted quail, and garnish with green onions and sesame seeds. Drizzle any pan juices around the plate.
Tip: Serve immediately while the quail is still warm for best flavor.
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