Roasted Quail with Radish

Instructions

1. 1

   Preheat your oven to 425°F (220°C). In a small bowl, combine softened butter with fresh thyme, tarragon, minced garlic, and a pinch of salt to create the herb butter.

   Tip: Make the herb butter ahead of time and refrigerate for easier handling.

2. 2

   Pat the quail dry with paper towels and season inside and out with sea salt and cracked pepper. Gently loosen the skin on the breast of each quail and tuck half a lemon wedge under the skin, then divide the herb butter among the birds, placing it under the skin as well.

   Tip: Working gently prevents tearing the delicate skin.

3. 3

   In a large oven-safe skillet, heat olive oil over medium-high heat. Once shimmering, carefully place the quail breast-side down and sear for 3-4 minutes until golden brown.

   Tip: Don't move the quail around; let them develop a proper crust.

4. 4

   Flip the quail breast-side up and scatter the radish halves and sliced shallots around them in the skillet.

   Tip: The radishes will roast alongside the quail and become tender and slightly sweet.

5. 5

   Pour the white wine into the skillet around the birds and transfer the entire pan to the preheated oven.

   Tip: Use an oven-safe skillet to eliminate extra dishes.

6. 6

   Roast for 20-25 minutes until the quail are cooked through (internal temperature of 165°F/74°C at the thickest part of the thigh) and the radishes are tender and caramelized at the edges.

   Tip: Check doneness by piercing the thickest part of the thigh; juices should run clear.

7. 7

   Remove the skillet from the oven and let the quail rest for 3-4 minutes before serving. Transfer to a serving platter and spoon the pan juices, roasted radishes, and shallots over the top.

   Tip: Resting allows the juices to redistribute, keeping the meat moist and tender.