Sweet and Tangy Pan-Roasted Quail with Orange Glaze
Ingredients:
- 4 quails, deboned
- 1/2 cup fresh orange juice
- 1/4 cup honey
- 2 tbsp apple cider vinegar
- 1 tbsp soy sauce
- 1 tsp grated ginger
- 2 garlic cloves, minced
- Salt and pepper, to taste
- 1/4 cup butter
Directions:
- Preheat the oven to 400°F (200°C).
- In a small bowl, whisk together the orange juice, honey, apple cider vinegar, soy sauce, grated ginger, garlic, salt, and pepper.
- Heat a large oven-safe skillet over high heat. Add the butter and melt it, making sure it coats the entire skillet.
- Add the deboned quails to the skillet, skin side down, and cook for 4-5 minutes, until golden brown.
- Flip the quails over and spoon the orange glaze over each quail. Place the skillet in the oven and bake for 10-12 minutes, until the quails are cooked through and the glaze has caramelized.
- Remove the skillet from the oven and let the quails rest for 5 minutes.
- Serve the quails with additional orange glaze drizzled on top and a side of roasted vegetables or salad.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 278 kcal | Servings: 4 servings
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