Orange-roasted quail with Hasselback potatoes
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 205 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
View full classification 24 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
More than 2 hours
Ingredients
＋ Add to a menu- Quail estimated meat; 4 cleaned birds, about 700 g bone-in 400 g
- Orange juice 200 ml 200 g
- Potato 4 similar-sized, washed 700 g
- Garlic 6 g
- Brandy 50 ml 50 g
- Butter 20 g
- Extra virgin olive oil 20 g marinade and 15 g potatoes 35 g
- Sweet paprika 2 g
- Thyme 1 g marinade and 1 g potatoes 2 g
- Parsley 4 g
- Salt to taste 3 g
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Method
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Pound the garlic with a pinch of salt. Mix with the paprika, brandy, orange juice, 1 g thyme, half the parsley and 20 g oil. Add the quail, cover and marinate in the fridge for 2 hours, turning once.
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Preheat the oven to 200°C. Slice into the potatoes every 3 mm without cutting through the base, placing them between two wooden spoon handles. Put in a dish, add the remaining 15 g oil, divided butter, remaining thyme and a pinch of salt. Roast for 50–60 minutes until tender when pierced.
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When the potatoes have about 30 minutes left, add the quail in a separate dish with all their marinade. Roast for 25–30 minutes until the centre of each bird reaches 70°C for 2 minutes without touching bone. Continue if necessary.
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Remove the birds and rest for 5 minutes. Strain the juices into a saucepan and boil for 5 minutes to reduce. Serve one quail and one potato per person, add the sauce and finish with the remaining parsley.
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