Medium

Orange-roasted quail with Hasselback potatoes

Total time3 h 25 min Preparation and possible waiting 2 h 25 min · Cooking 1 h

Preparation and possible waiting: 2 h 25 min · Cooking: 1 h

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Milk: Ingredient to check: Butter. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

Quail marinated in orange and spices with potatoes roasted in thin slices joined at the base.

Jump to steps

2 h 25 minpreparation and possible waiting

1 hcooking

4servings

1.983 kcalwhole recipe

496 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 3 h 25 min Preparation and possible waiting 2 h 25 min · Cooking 1 h

Preparation and possible waiting: 2 h 25 min · Cooking: 1 h

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course More than 2 hours Home-style

Allergens

Milk: Ingredient to check: Butter. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

View full classification 23 tags

Diet

Omnivorous

Dietary requirements

Gluten-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

BakingBoiling

Appliances

OvenSaucepan

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

High in protein

Total time

More than 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

More than 2 hours

What you need

Ingredients

Let’s get cooking

Method

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.
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.
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.
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.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.