Oriental Grilled Quail (c)
8 quail (each 150 g or 5 oz), partially deboned*
½ cup oyster sauce
½ cup hoisin sauce
3 tablespoons balsamic vinegar
1 1/3 tablespoons sesame oil
2 teaspoons fresh garlic, finely chopped
2 teaspoons fresh ginger root, grated
1 ½ teaspoons anise seed*
2 cups fresh mesclun/mixed lettuce leaves
1/3 cup Balsamic Vinegar Syrup (recipe attached)
1/3 cup sesame oil
(Makes 4 servings)
In a small bowl, mix together marinade ingredients. Paint all surfaces of quail with
marinade. Cover and refrigerate for at least 2 hours or up to 6 hours, turning
occasionally. (Allow quail to rest at room temperature for 30 minutes before
Mix Balsamic Vinegar Syrup and sesame oil together; set aside.
Remove quail from marinade. Place on a very well-oiled preheated (medium-high to
high) grill with skin side down for 2 to 3 minutes. (Alternatively, place quail, skin
side down, on a broiler pan and place in oven under a preheated boiler.) Turn; grill
second side for 2 to 3 minutes.** (Meat should be pink and moist.) If not serving
immediately, transfer to a warm oven 100 C or 200 F; cover loosely with aluminum
foil (shiny side “in”).
To serve,*** arrange grilled quail on fresh mesclun/mixed lettuce; drizzle with
sesame Balsamic Vinegar Syrup.
* To debone quail: Using heavy kitchen sheers, cut out neck and backbone.
Loosen breast bone by slipping fingers along both sides or rib cage and
pulling it away from flesh. (Leave breasts attached.) Cut wishbone
from meat and remove. (Keep wing and legs intact and attached to body.)
** Meat springs back slightly when touched.
*** Quail may also be served cold.
(c) Margaret H. Dickenson 2002