Grilled Quail With Mango And Arugula Recipe

Name: Grilled Quail With Mango And Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 quail, halved through the breastbone; 1/4 cup olive oil; salt, to taste; freshly ground black pepper, to taste; 1 teaspoon curry powder; 1 teaspoon grated; 4 tarragon sprigs; 2 mangoes, peeled, pitted and thinly sliced, scraps diced and reserved; 2 shallots, thinly sliced; finely grated zest and juice of 1 orange; 1 teaspoon sugar; 3 cups arugula; 1 tablespoon finely chopped chives; 1/2 cup mango, cut into julienne (see Chef's Note)

Servings: persons

6 quail, halved through the breastbone
1/4 cup olive oil
salt, to taste
freshly ground black pepper, to taste
1 teaspoon curry powder
1 teaspoon grated
4 tarragon sprigs
2 mangoes, peeled, pitted and thinly sliced, scraps diced and reserved
2 shallots, thinly sliced
finely grated zest and juice of 1 orange
1 teaspoon sugar
3 cups arugula
1 tablespoon finely chopped chives
1/2 cup mango, cut into julienne (see Chef's Note)

1
Preheat the oven to 250F.
2
Rub the quail lightly with olive oil, then season with salt and pepper and rub with the curry powder and ginger.
3
Place the quail in a pan, cut side down, on top of the sprigs of tarragon and add the mango slices so that they can absorb the flavor of the herbs and ginger.
4
Set aside in the refrigerator for 30 minutes.
5
Preheat a grill or a grill pan over medium heat.
6
Grill the mango slices until they have visible grill marks on each side, then arrange the slices on a serving platter.
7
Remove the quail from the spice rub and reserve any rub remaining in the pan.
8
Place the quail halves on the grill or grill pan and grill until the skin has browned, about 3 minutes per side.
9
Transfer the quail to the oven to keep warm.
10
While the quail is grilling, heat a pan over medium heat and scrape any of the remaining spice rub into the pan.
11
Add the shallots and diced mango scraps to the pan and cook until slightly caramelized.
12
Add the orange zest and juice and continue cooking until the juice has completely evaporated.
13
Stir in the sugar.
14
Add the arugula to the pan and cook until it has wilted.
15
Transfer the arugula to the serving platter with the mango slices.
16
Arrange the grilled quail on top and sprinkle with the chives and mango julienne.
17
Serve warm.

185

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 quail, halved through the breastbone, 1/4 cup olive oil, salt, to taste, freshly ground black pepper, to taste, and more.

Yes, Grilled Quail With Mango And Arugula falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Quail With Mango And Arugula

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions