Wondering what to do with leftover quail? Here's an idea: make a delicious soy citrus glaze, brush it on the quail for maximum flavor, and serve over a bed of greens and soba noodles. It's a wonderfully elegant use of the leftover game. Also, this meal comes together quickly so you won't have to spend lots of time slaving in the kitchen. To take a look at the recipe, read more.
Quail Salad
Modified from Martha Stewart
4 quail, 5 ounces each, cooked
1 teaspoon toasted sesame oil
1 teaspoon corn or vegetable oil
Zest and juice of 1 orange
Juice of 1 lime
2 tablespoons honey
2 tablespoons soy sauce
1 clove garlic, crushed
1/2 teaspoon freshly ground black pepper
1 piece (1 inch) fresh ginger, peeled and finely chopped
Salt
1/4 pound soba noodles, or spaghetti
2 tablespoons toasted sesame seeds
2 to 3 cups loosely packed pea shots or watercress leaves
- In a medium nonmetallic bowl, mix together oils, orange zest, and juice, lime juice, honey, soy sauce, garlic, pepper, and ginger, set aside.
- Bring a pot of salted water to a boil, and add noodles. Cook until al dente, about 3 minutes. Drain, and set aside.
- Meanwhile brush the cooked quail with the oil citrus mixture. Warm in the oven for 8-10 minutes.
- Pour remaining oil citrus mixture into a saucepan. Reduce until slightly thickened, 2 to 3 minutes. Strain, and place in a clean saucepan.
- Add noodles; simmer until heated through. Stir in sesame seeds.
- Divide noodles and pea shoots or watercress among four plates. Place a quail on top, and serve.
Serves 4.
