Servings: 4
Ingredients
8 quail, cleaned and patted dry
3 tablespoons olive oil (e.g. TAO Extra Virgin Olive Oil, TAO Garlic Infused Olive Oil, TAO Herbs de Provence Infused Olive Oil, TAO Lemon Pressato Olive Oil, TAO Rosemary Pressato Olive Oil)
2 tablespoons Dijon mustard
2 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
1 tablespoon honey (optional)
Salt and freshly ground black pepper, to taste
Fresh rosemary sprigs (for garnish)
Lemon wedges (for serving)
Directions
In a bowl, whisk together the TAO Rosemary Fig Balsamic Vinegar, olive oil, Dijon mustard, minced garlic, chopped rosemary, honey (if using), salt, and pepper.
Place the quail in a shallow dish or resealable plastic bag. Pour the marinade over the quail, ensuring each bird is well-coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight, turning occasionally to evenly marinate.
Preheat your oven to 400°F (200°C). Remove the quail from the marinade, reserving the marinade for later.
Heat a large oven-safe skillet over medium-high heat. Add a drizzle of olive oil. Sear the quail for 2-3 minutes per side, until golden brown.
Transfer the skillet to the preheated oven and roast the quail for 12-15 minutes, or until they are cooked through and the juices run clear. The internal temperature should reach 165°F (74°C).
While the quail is roasting, pour the reserved marinade into a small saucepan. Bring to a simmer over medium heat and cook until it reduces to a thick glaze, about 5-7 minutes.
Once the quail is done, remove it from the oven and brush with the reduced rosemary fig glaze. Garnish with fresh rosemary sprigs and serve with lemon wedges. Pair with roasted vegetables or a wild rice pilaf for a complete meal.