Roasted Quail with Pak Choi

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.