Start from frozen; preferably packed separately.
-Preheat broiler for 30 minutes
-Coat the quail with olive oil, salt, pepper and vermouth
-Broil on each side for 10 minutes or so (enough for medium) in the middle rack (more even broiling). Total of 20-25 minutes
-I surrounded the quail with roasting vegetables (halved Asian eggplants, crisscrossed on the surface ) first with the cut side facing downwards
-Rest for 5 minutes
-Garnish eggplants with sliced scallions and serve the quail with crème fraîche and a good fruity wine with a decent acidity level.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
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|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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