Asian Glazed Quails

By Grazor

Ingredients

• ½ cup (125 mL) soy sauce
• ½ cup (125 mL) honey
• 2 cloves garlic, peeled and finely chopped
• 2 tsp (10 mL) finely chopped ginger
• ½ tsp (2 mL) 5-spice powder
• 4 quails, about 6oz (175 g) each
• Salt and freshly ground pepper

Preparation

Step 1

1. In a small saucepan over medium heat bring the soy, honey, garlic, ginger and 5-spice powder to a boil. Lower the heat slightly and boil gently until syrupy about 5 minutes. Set aside to cool.



2. Preheat the oven to 400ºF (200ºC).



3. Cut each quail in half and remove the backbone. Cut each half in 2 pieces, pat dry and season with salt and pepper.



4. Line a baking sheet with aluminum foil and top with an oiled metal rack. Place the quail, skin-side up, on the rack and brush with the glaze.



5. Bake the quail for 10 minutes, then brush with the glaze again and bake another 5 minutes. Brush the quail a final time with the glaze and cook another 5 minutes until brown and cooked.


Serves 4 to 6