Photo: Lars Blankers
Roast quail, tangled leek & potato vinaigrette
10 ingredients
20 min + 30 min
Serves 2
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Former restaurant chef Barney shows how to carve a small game bird - serve it with eggs and a salad, bistro-style
Estimated Nutrition (whole recipe, rough)
597
Calories
13g
Protein
22g
Fat
92g
Carbs
Counts 10 of 14 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Quail | not in our table | 0 |
| Salad | not in our table | 0 |
| Fir | not in our table | 0 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 thyme sprigs
- 2 oven-ready quail , strings removed
- olive oil , for rubbing and drizzling
- small drizzle clear honey
- 4 quail eggs
- 3 leeks , trimmed and halved lengthways
- 8 salad potatoes , like Pink Fir Apple or Charlotte, sliced
- 2 tsp wholegrain mustard
- 1 tbsp cider vinegar
- 3 tbsp walnut oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes