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Grilled Stuffed Quail With Kicked-Up Lentil Salade Au Lardon


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  • 8 boneless quail - (abt 4 oz ea)
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 6 ounces goat cheese
  • 4 ounces prosciutto chopped
  • 1 teaspoon minced fresh rosemary
  • 1 tablespoon Emeril's Essence see * Note
  • Kicked Up Lentil Salade au Lardon (see recipe)
  • Fried leeks for garnish


Servings 4


Step 1

* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection.

Preheat oven to 400 degrees.

Place the quail in a baking dish and toss with the oil and lemon juice.

Combine the goat cheese, prosciutto and thyme in a bowl, and mix well. Stuff each quail with some of the cheese mixture and season on both sides with Essence. Place in a baking dish and bake in the oven for 12 to 15 minutes. You can also saute the quails in a pan for 3 to 4 minutes per side and then finish cooking in the oven.

Remove from the oven. Place 2 quail on top of each serving of Kicked Up Lentil Salade au Lardon, garnish with fried leeks, and serve immediately.

This recipe yields 4 servings.

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