Ingredients:

  • 5 whole quails (150g each), spatchcocked
  • 1 tbsp Extra virgin olive oil
  • 1 tsp Coarse sea salt
  • 0.5 tsp Cracked black tellicherry peppercorns
  • 6 cloves Fresh garlic, smashed
  • 4 sprigs Fresh thyme
  • 2 sprigs Fresh rosemary
  • 2 tbsp Grass fed butter
  • 1 tsp Organic lemon zest
  • 1 pinch Flaky Maldon salt
  • 1 tbsp Fresh Italian parsley, finely minced

Instructions:

  1. Spatchcock the 5 quails by cutting along both sides of the backbone with shears. Note: Flattening the birds ensures every inch of skin touches the hot pan.
  2. Pat the quails very dry with paper towels. Rub with 1 tbsp extra virgin olive oil and season evenly with 1 tsp coarse sea salt and 0.5 tsp cracked black pepper.
  3. Place a large cast iron skillet over medium high heat. Wait 3 to 4 minutes until a drop of water flicked into the pan dances and evaporates instantly.
  4. Lay the quails skin side down in the pan. Press them down firmly with a spatula until you hear a loud, aggressive sizzle.
  5. Cook for 4 to 5 minutes without moving them until the skin is deep golden brown and releases easily from the pan.
  6. Turn the quails over. Toss in the 6 smashed garlic cloves, 4 sprigs of thyme, and 2 sprigs of rosemary into the spaces between the birds.
  7. Add the 2 tbsp grass fed butter. Once it foams, tilt the pan slightly and spoon the hot butter over the quails repeatedly for 3 to 4 minutes until the meat feels firm but yielding.
  8. Remove the quails from the pan and place them on a warm plate. Note: Resting allows the juices to pull back into the center of the meat.
  9. Garnish the quails with 1 tsp organic lemon zest, 1 tbsp minced parsley, and a pinch of flaky Maldon salt. Wait 5 minutes before serving to ensure maximum juiciness.