Crispy Lacquered Quails
Similar to a lacquered duck but in a smaller size. These quails are so crispy that you will forget the hassle (of cooking them and taking care of the small bones too)
- Quails - 6 whole, bone in
- Honey - 1/2 Cup
- Balsamic Vinegar - 1 Tablespoon
- Orange - fresh juice, 2 -2 1/2 Tablespoons
- Ginger - 1 small piece, grated
- Garlic - 2 cloves, chopped
- Thyme - 2 teaspoons
- Red Peppercorn - 2 teaspoons
- Dipping Sauce - Search one on this blog :)
- Corn Oil - Enough to fry the quails
- Clean the inside of the quails to remove any organs. Clean them with water inside and out. Pat them dry. Cut the wing tips and discard (the wing tips, not the quail :)
- Mix the honey, crushed red peppercorns, ginger, garlic, Balsamic vinegar with 2-3 cups of water. Simmer it for 20-30 minutes. Let it cool down.
- Submerge the quails and hang them in an open air space to let them dry overnight (make sure your kitchen is not too hot during the night, like you have your heater working full speed or you live in a hot weather place). You can also put them on tray and keep them on your fridge overnight.
- The next day, when you are ready to eat (and cook), sprinkle some salt and pepper inside the cavity of the birds and on top of them too.
- In deep pan heat some oil -it should be deep enough to cover half the height of a quail- and fry the birds for about 6 minutes until they are golden.
- Fry 2 or 3 at a time. Once they are done put them on a wooden cutting board while you fry the second batch. If they are too "greasy" you might use some help from paper towels to make them look nicer and remove any excess oil.
- Give them a last touch in the oven a medium-high temperature. Just a couple of minutes to warm them all up.
- Cut them in pieces or serve them as a whole bird like on the picture.
- You can use a Vietnamese dipping sauce to make them even better.
- These quails are much more tasty when eaten with your hands. Feel free to break them into smaller pieces with your fingers, toss them into the dipping sauce and enjoy!!
Similar to a lacquered duck but in a smaller size. These quails are so crispy that you will forget the hassle (of cooking them and taking care of the small bones too)Add to Favourites