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Roast quail with potatoes, pork belly and lemon

Name: Roast quail with potatoes, pork belly and lemon
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 760 g Quail (estimated edible meat; 8 cleaned birds of about 150 g); 700 g Potato; 100 g Fresh Pork Belly; 200 g Onion; 12 g Garlic; 100 g Lemon (1 small, washed and wedged); 125 ml White wine; 40 g Extra virgin olive oil (25 g potatoes and 15 g birds); 2 g Thyme; 2 g Oregano; 3 g Parsley; 0.4 g Black pepper; 3 g Salt (to taste)

Total time80 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

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Golden roast quail on potatoes with pork belly, lemon and aromatic herbs.

20 minprep

60 mincooking

4servings

3.109 kcalwhole recipe

777 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: 80 min Preparation + cooking

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

Omnivorous Main course 1 to 2 hours Home-style

Gluten-free and 9 more Indicative dietary requirements

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Diet

Omnivorous

Dietary requirements

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

Dish type

Main course

Meal

LunchDinner

Preparation

Baking

Appliances

OvenKitchen knife

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinHigh in vitamin C

Total time

1 to 2 hours

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

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Quail estimated edible meat; 8 cleaned birds of about 150 g 760 g
Potato 700 g
Fresh Pork Belly 100 g
Onion 200 g
Garlic 12 g
Lemon 1 small, washed and wedged 100 g
White wine 125 ml
Extra virgin olive oil 25 g potatoes and 15 g birds 40 g
Thyme 2 g
Oregano 2 g
Parsley 3 g
Black pepper 0.4 g
Salt to taste 3 g

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Let’s get cooking

Method

Preheat the oven to 200°C. Peel the potatoes and cut into 2 cm wedges. Toss with sliced onion, crushed garlic, lemon, thyme, oregano, 25 g oil and salt. Spread on a tray and roast for 30 minutes, turning halfway.
Scatter strips of pork belly over the potatoes. Pat the quail dry, season with salt and pepper and brush with the other 15 g oil. Place on the potatoes and pour the white wine around them.
Roast for another 20–30 minutes until the quail reach 74°C in the thickest part, away from bone, and the potatoes are tender. Rest for 5 minutes and serve two birds per person with the vegetables and parsley.