Mustard Roasted Quails

Quails are slowly gaining popularity, especially as a chicken substitute. Many people are disillusioned with the state of chicken farming and are turning to quail which are generally farmed at small, boutique ethical farms. It also looks amazing on the plate!

Try this easy recipe to get going with Quail

Purchase quail here

Mustard Roasted Quails

Prep Time15 minutes
Cook Time20 minutes
Servings: 4


  • 1 pack Whole Quails roughly 180g each There are 4 quails in a pack
  • 120 g Dijon Mustard Get the best quality you can
  • Olive oil for drizzling
  • Salt and pepper
  • 60 ml creme fraiche Sour cream is a more common substitute
  • 60 g butter room temperature
  • 1/2 tsp nutmeg
  • Jouce of 1/2 a lemon
  • 3 garlic cloves minced


  • In a small bowl, whisk together the mustard, butter, lemon juice, creme fraiche, garlic and nutmeg – until smooth.
  • Rinse the quails and pat dry
  • Rub the quails inside and out with the mustard mixture, dont miss a spot!
  • Season with Salt and pepper
  • Cover and refrigerate for at least 2 hours, overnight is fine too
  • Preheat the oven to 190°C
  • Place the quails in a roasting tin, uncovered, and roast for 15 minutes. If the juices run clear then it is cooked, much like chicken
  • Serve 1 per person


Keep an eye on it while roasting, if the skin gets dark too fast then cover with foil.
Baby chicken is an ideal substitute



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