Preparation info
  • Serve


    per head
    • Difficulty


Appears in

By Clarissa Dickson Wright and Johnny Scott

Published 2004

  • About

The lemons from this part of Greece are particularly highly scented and the dish becomes infused with their scent. We can’t quite hope for that with supermarket lemons but this is still a delicious recipe. You can also cook wild duck in this fashion.


  • 6 quails
  • juice of 1 lemon
  • 4 tablespoons


Rub the birds inside and out with half the lemon juice, half the olive oil, and some salt and pepper. Crumble the bay leaves together with the thyme, juniper berries, cloves, and orange rind.

Preheat the oven to 375°F. Heat the remaining olive oil in a pan and gently fry the br