Quail is a tender, flavourful bird and makes for a distinctive alternative to turkey this Christmas
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 35 minutes |
| Serves | 8 |
| Cuisine | European |
| Diet | Other |
| Preparation | Moderate |
| Calories | 300 |
| Fat | 11.5g |
| Saturates | 0.5g |
| Protein | 40.6g |
| Carbs | 8g |
| Sugars | 7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4.
Combine the brown sugar, Dijon mustard, apple cider vinegar and mixed spice in a small saucepan over a medium-low heat. Stir the mixture continuously until the brown sugar is fully dissolved and the glaze thickens slightly, approx. 5-7 minutes. Season with salt and freshly ground black pepper. Remove from the heat.
Arrange the quails in an oven-proof pan along with the redcurrants. Brush the quails generously with the brown sugar glaze, coating them evenly. 4 Roast them in the oven for approx. 15-20 minutes, or until the internal temperature reaches 74°C and the birds have a beautiful golden-brown colour. Baste the quails with the glaze every few minutes while roasting to build up the flavour.
Once the quails are fully cooked and have a glossy finish, remove them from the oven and allow them to rest for approx. 5-10 minutes before serving.
