Pan-Roasted Honey & Miso Glazed Quail with Sea Purslane Salad

Paris Bistro Cooking with Edward-Delling Williams

Pan-Roasted Honey & Miso Glazed Quail with Sea Purslane Salad

Servings 1 serving
Author Chef Edward Delling-Williams


  • 1 whole plucked quail (or a small piece of chicken)
  • 1 qt water
  • ¼ cup salt
  • 4-5 tbsp olive oil
  • 2 tbsp butter
  • 3 tbsp miso paste
  • 2 tbsp lavender honey
  • ¼ cup sea purslane
  • half a lemon


  • Brine the quail by filling a container with enough cold water to fully submerge it, add in about 1/4 cup of salt, and place in the fridge for 12 hours.
  • Preheat the oven to 350°F.
  • Remove the quail from the brine and pat dry.
  • Add 4-5 tablespoons of olive oil to a small pan over medium-high heat and roast each side of the quail until golden brown (3-5 minutes). If you pinch the leg of the quail and the flesh comes away easily from the bone, it's done.
  • Add the butter to the pan and baste the quail continuously until incorporated.
  • Place the quail into the oven for 10-15 minutes, removing just before it's finished cooking.
  • Prepare the miso glaze by mixing the miso with the honey and use a paintbrush to paint a thin, even layer of the glaze across the quail, saving any leftover to use for the "Aubergine Burrata with Thyme and Honey" recipe shown later in this episode.
  • Return the quail to the oven to cook for another 5-10 minutes, until the glaze has a deep golden color.
  • Plate the quail with the sea purslane alongside of it, squeezing the juice from half a lemon across the dish, and serve.