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a French girl cuisine

a French girl cuisine

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Honey glazed quail leg skewers

23 February 2015 · Natacha 8 Comments

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Honey glazed quail leg skewers

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.

Honey glazed quail leg skewers

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
Honey glazed quail leg skewers
Honey glazed quail leg skewers

Honey glazed quail leg skewers

a French girl "cuisine"
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main
Cuisine French
Servings 2

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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French food, Main course, Meat, Poultry, Salty

Previous Post: « Profiteroles recipe with vanilla ice cream and chocolate sauce
Next Post: Cod en papillote with lemon and spring onions »

About Natacha

My name is Natacha and I live in Lausanne, Switzerland. You will find here typical and friendly french cooking to share with family and friends to embrace life!

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Comments

  1. cookinginsens says

    16 December 2014 at 21 h 58 min

    Delicious!

    Reply
    • a French girl cuisine says

      17 December 2014 at 1 h 05 min

      Thanks Rosemary.

      Reply
  2. Our Growing Paynes says

    17 December 2014 at 14 h 21 min

    The rosemary honey glaze sounds wonderful. We don’t get quail round here unfortunately so I’ll have to use chicken or duck.

    Reply
    • a French girl cuisine says

      17 December 2014 at 23 h 39 min

      Thank you very much Virginia. Oh, it’s too bad. Love quails.

      Reply
      • Our Growing Paynes says

        17 December 2014 at 23 h 55 min

        Funnily enough I may have found a source! Another blog post I read after yours mentioned a source in the states. 🙂

        Reply
  3. Dominique DELORD says

    3 January 2015 at 11 h 48 min

    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”

    Reply
    • a French girl cuisine says

      3 January 2015 at 12 h 29 min

      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…

      Reply
  4. Sandy says

    6 December 2019 at 21 h 48 min

    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

    Reply

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