• Having first removed any packaging, pat skin dry with a paper towel to dry skin as much as possible,will help to crisp skin
  • Preheat oven to 200°C
  • Rub a little rape seed oil into the skin of the bird and season with salt and pepper
  • (Option/tip) Dress the cavity with a knob of butter a few sprigs of fresh thyme, rosemary, and parsley and a whole clove of garlic avoiding packing too tightly so that the air can still flow.
  • Place on or in a roasting tray
  • Cook in the middle of the oven for 10 minutes until the skin is crisp and golden and the knob of butter in the cavity has melted.
  • Preheat oven to 65°C
  • Extract the legs from the birds carefully, using a knife.
  • Rub a little clarified butter over the legs and season with a little salt and pepper.
  • Place on or in a roasting tray and cover with foil.
  • Cook in the middle of the oven for 4 to 6 hours until the legs are cooked through and are still moist.
  • Using a sharp knife or shears, cut the quail bird in half from neck to tail and removing the back bone, keel bone and wish bone.
  • Heat a pan or griddle with a little oil and a knob of butter and seasoning to a medium/high heat.
  • Place both halves of the bird onto the pan/griddle and cook on each side for approximately 2 minutes.
  • The outside skin should be crispy and a little charred and the inside moist.  This can be served pink, or cook more thoroughly to your liking.

Norfolk Quail Ltd

Highfield Farm, Great Ryburgh, Fakenham, Norfolk
01328 829249 • 07768 088348 • enquiries@norfolkquail.co.uk