Pan-Roasted Quail With Plum Pan Sauce Recipe

Directions

Season quail all over with salt. In a large cast iron skillet, heat oil over medium-high heat until shimmering. Add quail. If quail are spatchcocked, cook them skin side down until well browned, about 5 minutes, then flip and cook other side until desired doneness is reached . If using deboned quail, cook on both sides, turning frequently, until browned on both sides and desired doneness is reach, about 4 minutes per side for medium. Transfer quail to a plate or wire rack set over a rimmed baking sheet to rest. Add shallot and thyme to skillet and cook, stirring, until shallot is softened, about 3 minutes. Add plums and cook, stirring, until starting to look pulpy, about 4 minutes. Add water or stock to pan, bring to a simmer, then cook until liquid has reduced and plums have broken down to form a thick sauce. Add any juices that have collected below quail. Season with salt. Add honey to sauce, stirring to combine; taste, then add more honey as desired to balance the tartness of the plums . Stir in butter until melted. Remove from heat. Discard thyme sprigs. Spoon sauce onto serving plates, arrange quail on top, and serve. You can garnish with minced parsley, if desired.