with Game Bird Sauce and Roast Potatoes

Henry and Anna's Herbed Quail

Prep time: 1 hour
Cook time: 1 hour
Serves: 4


4 quails, hearts removed and reserved, wings removed and reserved

1kg potatoes, coarsely chopped

Olive oil, to drizzle

2 tbs rosemary leaves

2 tbs duck fat


1 tbs olive oil

1 carrot, chopped

1 onion, chopped

2 garlic cloves, crushed

250ml (1 cup) red wine

1L (4 cups) chicken stock 

1 thyme sprig

1 sage sprig

125ml (½ cup) thickened cream

Quail Stuffing

4 tbs chopped rosemary

4 tbs chopped thyme

4 garlic cloves, crushed

1 lemon, zested

100g butter, softened


1. To make sauce, heat oil in a deep frying pan over medium heat. Add carrot, onion, garlic, quail hearts and wings. Cook, turning, for 5 minutes or until lightly coloured. Stir in wine. Simmer for 10 minutes or until almost evaporated. Stir in stock and herbs. Simmer for 20 minutes or until evaporated by half. Stir in cream and bring to the boil. Simmer for 10 minutes or until thickened. Strain mixture, discarding solids. Season. 

2. Place potatoes in a saucepan of cold water, bring to the boil and boil until tender. Drain.

3. To make quail stuffing, combine all ingredients in a bowl. Season. Stuff each quail with stuffing mixture. Drizzle with oil and season. 

4. Preheat a barbecue hotplate over medium-high heat. Add quail to hotplate and cook, turning, for 8 minutes or until browned all over and just cooked through. Set aside, covered, to rest.

5. Heat duck fat in a frying pan over medium heat. Add potatoes and rosemary and cook, turning, for 5 minutes or until crisp and golden. 

6. Divide quail and potatoes among serving plates and pour over sauce to serve.