Crispy Fried Quail with Orange Zest and Honey

Name: Crispy Fried Quail with Orange Zest and Honey
Yield: Makes 2 servings
Cuisine: Ukraine
Ingredients: Sprigs of parsley to garnish; ¼ cup light-flavored honey (orange blossom, clover, or wildflower); ¼ cup light-flavored honey (orange blossom, clover, or wildflower); ¼ cup light-flavored honey (orange blossom, clover, or wildflower); ¼ cup light-flavored honey (orange blossom, clover, or wildflower); 2 tablespoons grated orange zest; 2 tablespoons fresh orange juice; 1 tablespoon sunflower oil; 4 quail (about ¾ pound each); Salt and freshly ground black pepper to taste; Salt and freshly ground black pepper to taste; 3 tablespoons unsalted butter

Prysmazhena perepilka iz tertoyu lushpynkoyu pomaranchi ta medom

Preparation info

Makes
2
servings

Difficulty
Easy

Appears in

The New Ukrainian Cookbook

By Annette Ogrodnik Corona

Published 2020

About

If quail are hard to find, use domesticated Cornish game hens and adjust the cooking time to about 10 to 12 minutes per side. Serve the quail on a bed of buttered noodles with a lightly cooked green vegetable on the side.

Ingredients

4 quail (about ¾ pound each)
Salt and freshly ground black pepper to taste
3 tablespoons unsalted butter

Method

With a small sharp knife, split open or butterfly each quail and remove the breast bones. Cover each bird with waxed paper and gently pound with a kitchen mallet until flattened. Sprinkle both sides of each bird with salt and black pepper.

Heat the butter and sunflower oil in a large heavy skillet over medium heat and when bubbly, place the birds skin-side down in the skillet. Cover the