Poultry Recipes - Garlic-roasted Quails with Honey Duck Recipe

Ingredients

• 150ml/1/4 pint/2/3 cup mushroom soy sauce

• 45ml/3 tbsp honey

• 15ml/1 tbsp sugar

• 8 garlic cloves, crushed

• 15ml/1 tbsp black peppercorns, crushed

• 30ml/2 tbsp sesame oil

• 8 quails or poussins

• hot chili sauce, to serve

Serves 4

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Method:

1. In a bowl, beat the mushroom soy sauce with the honey and sugar until the sugar has dissolved. Stir in the garlic, crushed peppercorns and sesame oil.

2. Open out and skewer the quails or poussins, put them in a dish and rub the marinade over them. Cover and chill for at least 4 hours.

3. Preheat the oven to 230°C/450°F/ Gas 8. Place the quails breast side down in a roasting pan or on a wire rack set over a baking tray, then put them in the oven for 10 minutes.

4. Take the quails or poussin out and turn them over so they are breast side up, baste well with the juices and return them to the oven for a further 15-20 minutes until cooked through.

5. Serve immediately with chili sauce for dipping or drizzling.

Note: This is a great Indo-Chinese favorite made with quails or other small poultry such as poussins. Crispy, tender and juicy, they are simple to prepare and delicious to eat. Once skewered, the quail can be roasted in the oven or cooked over a barbecue. Serve with fragrant steamed rice and keep the skewers in place as it will make them easier to dip.

Cook's Tip: The quails can be roasted whole, or split down the backbone opened out and secured with skewers. For the New Year, Tet, whole chickens are marinated in similar garlicky flavorings and cooked over charcoal or in the oven.