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roasted mustard quail
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Mustard Roasted Quails

Prep Time15 minutes
Cook Time20 minutes
Servings: 4

Ingredients

  • 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

Instructions

  • 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

Notes

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