Roasted Quails/Poussins with Garlic and Honey Sauce

Roasted Quails/Poussins with Garlic and Honey Sauce 大蒜和蜜汁烤鹌鹑/普

Can you eat a whole bird by yourself? You can with this recipe! Extremely easy to prepare dish! Just throw everything together. You can easily find these wee birds at Morrison’s supermarket selling at 2 for a fiver or ask your local butcher.

Try this recipe for an alternative to your Sunday dinner or if you want to impress your dinner guests. The end result is a tasty bird with crispy skin.

Roasted quails with Garlic and Honey Sauce 2
Prep Time: 6 minutes
Cooking Time: 45-50 minutes
Marinating time: no time or for 15-20 minutes


4 quails/ Poussins
6-8 garlic cloves
100 ml light soy sauce
50 ml dark soy sauce
4 tablespoons clear honey
1 tablespoon sesame oil

Thickening agent
1 tablespoon cold water
1 teaspoon corn flour

• Pound the garlic into a paste using a mortar and pesto. Mix the paste with light, dark soy sauce, sesame oil and honey. This forms your marinade sauce.

• Split the birds down the backbone in halves. Coat the birds with the sauce OR marinade for 15 – 20 minutes.

• Pour the marinating sauce into a small pot and set aside on the hob.

• Pre heat an oven to Gas Mark 6. Place the breast side part of the bird facing down on the rack. Cook for 25 minutes. Baste the birds with a spoonful’s of sauce. Turn the halves over and cook for 20- 25 minutes.

• Mix thickening agents in a bowl and add into the pot of remaining sauce. Boil the sauce for 5 minutes on a low heat. Use it as a dipping sauce. Enjoy!



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