Roasted Quail with Balsamic Glaze and Camembert Grits (American South)

american-southern-roastedquailbalsamicglazecamembertgrits Glazed roast quail, served over decadently creamy cheese grits, is perfect for special dinners or family suppers. Best of all it only takes about 30 minutes from start to finish. If the quail is frozen defrost it overnight in the refrigerator.

Roasted Quail:
4 whole quail, bone-in, thawed if frozen
4 small pieces sliced orange with the peel on
1 Tbsp. butter, melted
1 Tbsp. orange juice, freshly squeezed
kosher or sea salt
black pepper, freshly ground
4 small sprigs rosemary

Lavender Balsamic Glaze:
½ cup lavender balsamic vinegar or plain balsamic, if desired
½ cup chardonnay
2 tbs orange juice, freshly squeezed
1 slice lemon
1 (3") sprig rosemary

Camembert Cheese Grits:
3½ cups water
½ cup heavy cream
2 Tbsp. butter
½ tsp. kosher or sea salt
1 cup quick cooking grits
1 (8 oz) wheel Camembert Cheese, rind removed
½ cup pecans

For the Quail:
Bring the quail to room temperature, about 30 minutes.

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4).

Toast the Pecans:
Place the pecans on a baking sheet and roast for about 5-7 minutes.

Make the Lavender Balsamic Glaze:
Add the balsamic vinegar, the chardonnay, the orange juice, lemon slice, and rosemary sprig to a pan - I find that a high sided frying pan helps the glaze reduce faster.

Simmer the glaze until it is reduced by about ⅓ (about 5-10 minutes). It will thicken as it cools but does not need to be thick to use on the quail. Set aside until needed.

Make the Camembert Cheese Grits:
In a large, heavy saucepan bring the water, cream, butter, and salt to a boil.

Slowly pour the grits into the saucepan, stirring constantly. Cook according to the instructions on the package, about 5 minutes for quick grits, stirring constantly.

Stir in the cheese and continue to stir slowly until the cheese is completely melted into the grits. Taste and adjust the salt.

If the texture of the grits is too thick, add a little cream. If it's to thin cook it a little longer, stirring constantly.

Preheat the oven to 500°F (260°C/240°C fan, Gas Mark 10).

Cook the Quail:
Pat the quail dry with paper towels. Truss the bird, if desired.

Place a small sliver of orange in the cavity of each quail and add a little thyme or rosemary. Brush with melted butter. Sprinkle with salt and pepper.

Roast for 10 minutes.

Remove from the oven and brush with the lavender balsamic glaze.

Return to the oven for 3-5 minutes, depending on the size of the quail.

Remove from the oven and set aside to rest for 10 minutes, loosely tented with aluminum foil.

Assembly:
Clip the kitchen twine and remove it from the roasted quail. Remove the orange slivers and herbs from the cavity.

Spoon a portion of the grits in a circle in the center of a plate. Carefully place the glazed quail on top of the grits.

Spoon some more of the glaze over the top. Sprinkle with toasted pecans.

Makes 2-4 servings.

Cook's Notes:

The best way to cook quail is to roast it at a high temperature for a short period of time. The quail will not be quite done when you take it out of the oven but will finish cooking during the resting time. This keeps the meat juicy. Don't overcook.
When quail is done the meat is still going to be a little pink. Don't worry, it's cooked.
I like to put a little slice of citrus or fresh thyme (or both) in the cavity just to give it a little more flavour. Rosemary is also good for this.
Salt it a little more than you think you should. The salt will balance out the sweetness of the meat.
I truss the birds to maintain their shape. To do this just wrap some twine around the legs then back around the body so the quail looks like a tiny Thanksgiving turkey.
If you're at home just eat it with your fingers. If you're at a restaurant it's usually got most of the bones removed - or choose something else on the menu.
Keep in mind that grits are bland and they'll diminish the flavour of anything you add to them. The Camembert makes them creamier and milder than cheddar cheese grits. Get a good Camembert that's ripe or the flavour will be lost completely.
Don't use a wine for cooking that you wouldn't drink.
Lavender balsamic vinegar is merely white balsamic that's been infused with lavender. Regular balsamic can be used instead.