Roast Quail with Juniper Berries Iii (Quail)

1. 1

   Preheat your oven to 450 F. Holding quail, breast up, tuck wing tips under.

2. 2

   Place a little of the pancetta, a sage leaf, and 2 juniper berries in the cavity of each bird.

3. 3

   Sprinkle the cavity and outside of each bird with a little salt and pepper.

4. 4

   Push each leg joint downward and fasten it to the carcass with a toothpick, pushing 1 toothpick through both legs.

5. 5

   Heat the olive oil in a large heavy skillet over very high heat.

6. 6

   Arrange birds in pan, breasts down.

7. 7

   Saute, shaking pan occasionally until breasts are lightly golden, 2 to 3 minutes.

8. 8

   Place the skillet in the oven and roast 5 to 6 minutes.

9. 9

   Use tongs to turn birds' breasts up and continue to roast until golden brown, about 6 minutes.

10. 10

    Remove the skillet from the oven and transfer the quail to 6 warm serving plates; keep warm while preparing sauce.

11. 11

    Discard any fat from the skillet and place the pan over medium-high heat.

12. 12

    Deglaze the skillet, adding the gin and wine, scraping up any browned bits in a pan.

13. 13

    Add your stock and boil gently until reduced enough to coat a spoon lightly.

14. 14

    Stir in the remaining juniper berries, adjust your seasonings, and pour this over the birds.

15. 15

    Serve immediately.

* Per serving · 4 servings · Values may vary.