Great British Chefs /Martin Wishart
| Quantity | Ingredients |
|---|---|
| 4 | Quail (Large) |
| 4 sprigs | Fresh tarragon, leaves picked and chopped |
| 3 tbsp | Parsley (chopped) |
| 1/2 | Garlic clove (Finely chopped) |
| 75g | Unsalted butter |
| 40g | Breadcrumbs |
| 4 sprigs | Fresh thyme |
| To taste | Salt |
Method
Set the oven to 200°C/Gas mark 6. Mix the tarragon, parsley and garlic with the butter, then mix in the breadcrumbs and add a pinch of salt.
Transfer the butter into a clean piping bag fitted with a small plain nozzle
Carefully remove the wishbones from each quail.
From the neck, open a small gap between the meat and skin next to the breast and pipe in a generous amount of the herb butter, smoothing it under the skin until it’s evenly spread across the breast. Take care not to puncture the skin.
Season the inside of each bird with a little salt and place a sprig of thyme inside, then roast them in the oven for 8-10 minutes.
Allow the quail to rest for 5-6 minutes before serving whole at the dinner table.