Roast Quail with Apple and Calvados – a delicious recipe with quail, nutmeg, Salt, sage, pancetta, apples. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 400F (200C).
2
Season the quail inside and out with the nutmeg, salt, and pepper, then tuck a couple of sage leaves into the cavity.
3
Wrap a strip of pancetta around each bird, tucking the ends underneath.
4
Place the apples in a large roasting pan, and toss with the butter and sugar.
5
Arrange the quail on the apples.
6
Roast for 2530 minutes, turning occasionally, until both the quail and apples have turned golden brown.
7
Transfer the quail and apples to a serving platter.
8
Stir the Calvados into the roasting pan and stir over high heat until it boils.
9
Cook for 30 seconds, then pour over the quail and apples.
10
Serve at once.
68
kcal
Calories
3
g
Fat
12
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 quail, 1/2 tsp freshly grated nutmeg, Salt and freshly ground black pepper, Small bunch of sage leaves, and more.
Yes, Roast Quail with Apple and Calvados 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.
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