I love spending time in Supermarket around Christmas and New year eve. I do not know if it is the same for you in your home country, but in Switzerland they fill shelfs with full of products that are usually difficult to find. I saw these quail legs and immediately thought about my birthday dinner. I wanted to make a large seafood platter with oysters. I am in love with oysters.
There are so tasty. However Adrien is not a big fan. So I thought I could make something quick apart from seafood. This was the perfect plan we really like quails too and quail legs are the best part. This honey and rosemary glaze is easy and fast to make. I used some fresh rosemary that I got on my balcony. Despite of the weather, I hope that my aromatic herbs will stay alive and pass winter.
The result was delicious and I regret to not have made more. But my stomach was full with oysters and foie gras already. So I could not have eaten an extra skewer. I would advice you to serve these quail leg skewers with mashed potatoes. Enjoy.
Honey glazed quail leg skewers
Ingredients
- 1 dl. of white wine 1/2 cup or 3.3 ounces
- salt
- pepper
- 3 tablespoons of honey
- 1 rosmarin branch
- 8 quail legs
Instructions
- Preheat oven to 200°C (400°F).
- Pour white wine in a medium sauce pan. Leave to cook until quantity reduced by half.
- Add honey and leave to cook few minutes until you see huge bubbles. Take few drops and drip on a clean plate. If the glaze immediately solidify, remove from heat and reserve.
- Stick 4 quail legs on each skewer. Cover with glaze and bake for 20 minutes. Turn half way through cooking time and moisten regularly with gravy.
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Delicious!
Thanks Rosemary.
The rosemary honey glaze sounds wonderful. We don’t get quail round here unfortunately so I’ll have to use chicken or duck.
Thank you very much Virginia. Oh, it’s too bad. Love quails.
Funnily enough I may have found a source! Another blog post I read after yours mentioned a source in the states. 🙂
Dont’worry about rosemary, if yours does’nt resist winter cold, we can provide you more and more from Mazet’garden and I’ll test this recipe as soon as Jacques gets main ingredient from “les Halles de Nîmes”
Thanks Dominique. I will think about that. Beginning to be very cold in here. But Rosemary still is alive, however my vine doesn’t look so fine… Just bought more winter covers…
I’m so excited to find this recipe. I have about 40 quail legs to make something with and this sounds perfect. I used the breast for another recipe and wasn’t quite sure what to do with all the legs. My husband and I raise quail and are always looking for new things to try. Thanks from Missouri, USA