Category: Poultry
Servings: 4
Prep Time: 20 minutes
Cook Time: 25–35 minutes

Introduction

Delicate roasted quail is paired with an elegant longan and shallot reduction featuring white wine, thyme, and a touch of balsamic vinegar. The sauce combines the fruit’s natural sweetness with savory aromatics for a balanced finish. This distinctive recipe adds a less common poultry option to the Arbuckle Creek longan collection.

Ingredients

For the Quail

– 4 whole dressed quail, approximately 4–6 ounces each
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon garlic powder
– 1/2 teaspoon dried thyme
– 1/2 teaspoon smoked paprika

For the Longan-Shallot Reduction

– 1 cup peeled and seeded longan, fresh or drained canned
– 2 medium shallots, finely minced
– 1 tablespoon olive oil
– 1/2 cup dry white wine
– 3/4 cup chicken broth
– 1 tablespoon balsamic vinegar
– 1 teaspoon honey
– 1 teaspoon fresh thyme leaves
– 1 tablespoon cold unsalted butter
– 1/4 teaspoon black pepper
– Salt to taste

Instructions

1. Preheat the oven. Set the oven to 400°F. Place a rack inside a roasting pan or use a shallow oven-safe baking dish.

2. Prepare the quail. Pat the quail dry with paper towels. Check the cavities and remove any remaining giblets if present.

3. Season the birds. Combine the salt, black pepper, garlic powder, thyme, and smoked paprika. Rub the seasoning over the quail, including inside the cavities. Brush the skin lightly with olive oil.

4. Arrange for roasting. Place the quail breast-side up on the roasting rack or in the baking dish, leaving space between the birds.

5. Roast the quail. Roast for approximately 20–30 minutes, depending on size. Check the thickest part of the breast and thigh with a meat thermometer; cook until the meat reaches 165°F. If the skin browns too quickly, loosely cover the birds with foil.

6. Rest the quail. Transfer the cooked quail to a clean platter and rest for 5 minutes.

7. Prepare the longan. Peel and seed fresh longan or drain canned longan. Cut the fruit into halves or quarters.

8. Cook the shallots. Heat 1 tablespoon olive oil in a saucepan over medium-low heat. Add the minced shallots and cook for 3–4 minutes until softened.

9. Deglaze the pan. Add the white wine and stir, scraping up any browned bits from the bottom of the saucepan. Simmer for 3–4 minutes to reduce the wine.

10. Add the longan and broth. Stir in the longan, chicken broth, balsamic vinegar, honey, thyme leaves, and black pepper.

11. Reduce the sauce. Simmer gently for 8–12 minutes, stirring occasionally, until the longan softens and the sauce reduces slightly. Lightly mash a few pieces of fruit to release their flavor.

12. Finish the reduction. Remove the saucepan from the heat. Stir in the cold butter until melted and glossy. Taste and add salt if needed.

13. Plate the quail. Arrange one quail on each plate and spoon the longan-shallot reduction around and over the birds.

Serving Suggestions

Serve with wild rice, roasted fingerling potatoes, glazed carrots, or sautéed mushrooms.

Recipe Tips

– Quail cooks quickly, so use a thermometer rather than relying only on cooking time.
– Fresh thyme provides a pleasant herbal contrast to the sweet longan.
– For a smoother sauce, strain it before adding the final butter.
– If the sauce becomes too thick, add 1–2 tablespoons of chicken broth.

Why Longan Works

Longan lends a gentle sweetness that complements the delicate flavor of quail. Shallots, wine, thyme, and balsamic vinegar give the fruit a savory framework, creating a sauce suitable for an elegant poultry dish.