Citrus Marinated Quail
The perfect size for an appetite-whetting first course, the quail also make an elegant lunch.
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 shots 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 four plates. Place a quail on top, and serve.
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