Chile & Citrus Glazed Quail

Recipe provided by Chef Crusco Catering in Austin, Texas


  • 1 cup Chile Puree
  • 1 cup fresh Orange juice
  • 1 tbsp. Orange Zest
  • 3 tbsps. Honey
  • 12 Quail Knots – provided by local Texas Quail Farms.
  • 2 tbsps EVOO
  • Sea Salt and Fresh cracked pepper


  1. Pre-heat oven to 400 degrees on roast.
  2. Place a small pot on med-high heat and put in the orange juice. Bring to a boil.
  3. Add chile puree, zest, honey and continue simmering on med-low heat.
  4. Cook for 10-15 minutes or until the mixture thickens into a glaze. Remove from heat and set aside.
  5. Dry the quail with paper towels and season with salt and pepper.
  6. Place a sauté pan on high heat and add the EVOO. Once it is about to smoke, add the quail (seasoned side down)
  7. Season the other side and once browned turn over to sear the other side for another 1-2 minutes.
  8. Remove the quail and place them on a foil lined sheet pan. Using a brush, start glazing the quail all over.
  9. Place into the oven and cook for 8-10 minutes (until they are thoroughly cooked through). Lacquer the quail once again right when they come out of the oven. Lightly tent them with foil and let them rest for 3-5 minutes.
  10. Once cooled off serve them immediately. We garnish ours with Queso Fresco crumbles and Mexican Crema. Enjoy!