Quail With Orange Dressing – Country Living Holidays

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Servings: 8 Difficulty: Advanced
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Roasted quail with a sweet and tangy orange balsamic dressing, served over crisp Belgian endive
Quail With Orange Dressing - Country Living Holidays recipe image

This elegant yet approachable dish features tender roasted quail pieces tossed in a vibrant dressing of Grand Marnier, balsamic vinegar, and fresh thyme. The savory meat pairs beautifully with the bright citrus notes of navel orange sections and the slight bitterness of Belgian endive. It’s a sophisticated main course that feels special enough for holiday gatherings or date nights but is simple enough to prepare on a busy weeknight. The combination of warm roasted bird and crisp, dressed vegetables offers a delightful contrast in textures and flavors that will impress your guests without requiring hours in the kitchen.

Quail With Orange Dressing - Country Living Holidays recipe image
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Quail With Orange Dressing – Country Living Holidays

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 32.0

Description

This elegant yet approachable dish features tender roasted quail pieces tossed in a vibrant dressing of Grand Marnier, balsamic vinegar, and fresh thyme. The savory meat pairs beautifully with the bright citrus notes of navel orange sections and the slight bitterness of Belgian endive. It&# 226;ÂÂs a sophisticated main course that feels special enough for holiday gatherings or date nights but is simple enough to prepare on a busy weeknight. The combination of warm roasted bird and crisp, dressed vegetables offers a delightful contrast in textures and flavors that will impress your guests without requiring hours in the kitchen.

Ingredients

Directions

  1. Preheat oven to 400ðF (204ðC).
  2. Using kitchen shears, cut each quail into quarters.
  3. Place quail pieces cut-side down on a rimmed baking sheet.
  4. Drizzle quail with 2 tablespoons of Grand Marnier.
  5. Roast quail until meat is tender when pierced with a fork, about 15 to 20 minutes.
  6. While quail roasts, trim ends off Belgian endive heads and separate the leaves.
  7. Rinse and drain the endive leaves thoroughly.
  8. Peel the navel oranges and remove the sections from the membrane.
  9. In a large bowl, whisk together walnut oil, balsamic vinegar, fresh thyme, salt, and the remaining Grand Marnier.
  10. Add the roasted quail pieces to the dressing.
  11. Toss gently to coat the quail evenly.
  12. Arrange the endive leaves around the edge of a serving platter, placing one orange section in each leaf.
  13. Spoon the dressed quail into the center of the platter.
  14. Serve warm immediately.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 32.0kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 11.0mg1%
Total Carbohydrate 7.9g3%
Dietary Fiber 2.1g9%
Sugars 5.2g
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Best served immediately. Quail dries out quickly if reheated.

Substitutions: If walnut oil is unavailable, use extra virgin olive oil for a nuttier but less distinct flavor. Dried thyme can be used in a pinch (use 1/4 tsp dried instead of fresh).

Variations: Add sliced sautéed mushrooms to the platter for extra earthiness, though they are not listed in the core ingredients.

Tips: Ensure endive leaves are completely dry before arranging to prevent the dressing from becoming watery.

Keywords: quail, roasted, orange, balsamic, grand marnier, endive, thyme, holiday dinner, game bird, citrus dressing, walnut oil, elegant main, country living, thanksgiving side, christmas dinner, quick roast, belgian endive, savory sweet, party appetizer, special occasion
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