Grilled baby quail with brandy hosin glaze

Serves 2
Prep time 10 minutes
Cook time 25 minutes

1tbsp olive oil
4 baby quail, gutted and cleaned

brandy hosin glaze

120g red shallots, sliced
5 whole garlic, peeled and smashed
1 cup brandy
½ cup white wine
juice from 1 green lime
3 tbsp hosin sauce
30g aged dried orange peel
70g rock sugar

• Heat up a grill pan to red hot with oil , lightly sear all sides of the quail to a light golden brown. Set aside.

• Using the same grill pan, fry the shallots and garlic until golden brown.

• Deglaze with the brandy and white wine, burn off the alcohol. Mixture will be reduced to about half.

• Add in the rest of the ingredients and bring to a boil.

• Pour the sauce over the quail and let it marinate for 20 mins before roasting in the oven at 180°C for 15 mins.

SHARE