Citrus Marinated Quail
The perfect size for an appetite-whetting first course at supper, the quail also make an elegant lunch.
- Servings: 4
Source: Martha Stewart Living, October/November 1993
- 4 quail, 5 ounces each
- 1 teaspoon toasted sesame oil
- 1 teaspoon corn or vegetable oil
- Zest and juice of 1 orange
- Juice of 1 lime
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 clove garlic, crushed
- 1/2 teaspoon freshly ground black pepper
- 1 piece (1 inch) fresh ginger, peeled and finely chopped
- 1/4 pound soba noodles, or spaghetti
- 2 tablespoons toasted sesame seeds
- 2 to 3 cups loosely packed pea shoots or watercress leaves
Butterfly quail by placing on cutting board breast side up, inserting knife into the cavity, and cutting down through the backbone. Cut off and discard wing tips.
In a medium nonmetallic bowl, mix together oils, orange zest, and juice, lime juice, honey, soy sauce, garlic, pepper, and ginger. Add quail, cover, and refrigerate for several hours, turning several times.
Heat a grill or grill pan until hot. Remove quail from marinade, and place on grill, skin side down. Cook until brown, about 5 to 7 minutes, basting occasionally with marinade. Turn quail, baste, and cook for 5 minutes more.
Meanwhile, bring a pot of salted water to a boil, and add noodles. Cook until al dente, about 3 minutes. Drain, and set aside.
Pour remaining marinade into a saucepan. Reduce until slightly thickened, 2 to 3 minutes. Strain, and place in a clean saucepan. Add noodles; simmer until heated through. Stir in sesame seeds.
Divide noodles and pea shoots or watercress among 4 plates. Place a quail on top, and serve.