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