Pan-Roasted Honey & Miso Glazed Quail with Sea Purslane Salad
Servings: 1 serving
Ingredients
- 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
Instructions
- 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.