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Pan-fried Quail with Bacon and Asparagus

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Descriptions

Quail, though petite in size, is both tasty and nutritional, and commonly used in Chinese cuisine as a soup ingredient. Quail is also widely used for fine Western cuisine dishes. For this recipe, before pan-frying, remember to remove the sternum (breast bone) first; this will make the meat softer and easier to mix with other ingredients. Insert asparagus into quail cavity and then wrap the quail with bacon. Pan-fry the quail with low heat. Drizzle with the honey balsamic vinaigrette, this is a savory dish to enjoy with the family.

Ingredients

  • Wingtat Quail x4
  • Bacon Strip8
  • Asparagus4 ounces
  • Pepper Corn1 cup
  • Clear Stock1/2 cup
Marinade:
  • Salt2/3 tsp
  • White Wine2 tsp
  • Lemon Juice1 tbsp
Spices / Sauces:
  • Balsamic Vinegar1/4 cup
  • Honey 1 tbsp
  • Water 2 tbsp
recommended wingtat product

Directions

  • Cut each quail into half with scissor. Pull out the chest bones. Pad dry and marinate with marinades for 10 min. Heat the pan. Pan-fried the quail skin to light yellow. Add pepper corn and clear stock to cook for 5 min. Take out from the pan and leave cool. Leave the sauces for later use.
  • Cut the bottom of the asparagus. Remove the hard skin and cut for around 3 inches each. Cook in water for a while. Take them out and leave cool.
  • Stuff one asparagus in each quail. Wrap each with a bacon strip.
  • Add the quail sauce to the honey balsamic vinaigrette and heat up. Pour the sauce onto the plated quails. The dish is ready to serve.