This past Monday I experienced a pleasant surprise when I peered into my local butcher’s deli case and saw three fresh, local, organic quails ready for me to take home. I usually don’t have access to fresh (vs. frozen) game birds, especially organic ones, so this was a real treat and I immediately began foraging for recipes.

Breezing through my cookbook collection, I pulled down Sunday Suppers at Lucques by Chef Suzanne Goin (of Lucques & AOC) to see if she had any quail offerings. Luckily she did, and it was just the type of recipe I was looking for: simple and quick. I decided to tweak the recipe a little bit, adding a balsamic marinade and subtracting the ricotta pudding (which I’ll have to try when I have more time!)

I always advocate for buying free-range, organic poultry and it is even more important to source meticulously for organic quail because they have a strong instinct to fly, making the confined conditions of factory farming even more unsuitable (and unethical). If you are unable to find organic quail in your area, you can easily substitute organic, free-range chicken breasts.

Balsamic Glazed Quail
(serves 4)

• ½ cup balsamic vinegar
• 4 organic quail
• 3 tablespoons fresh thyme, chopped
• ¼ cup extra virgin olive oil
• ½ baguette
• 2 tablespoons butter
• 6 bacon slices, chopped into 1-inch pieces
• 10 ounces fresh baby/young spinach
• ½ cup crumbled goat cheese

Heat the balsamic vinegar in a small saucepan over medium-high heat until reduced by half. Pour the vinegar into a glass container (ball jar) and allow to cool to room temperature.

Use kitchen shears to cut though the cavity down the side of the quail’s backbone, and then press down on the breast with the heel of your hand to flatten them. Sprinkle both sides with a generous pinch of sea salt and fresh ground black pepper. Place the quail in a plastic bag and add the cooled balsamic reduction, fresh thyme, and olive oil. Massage the marinade into the quail and then place in the refrigerator for 2-4 hours.
Cut the baguette into small chunks and place in a food processor set with the blade attachment. Pulse until the baguette chunks are broken down into fine crumbs. In a large skillet over medium-high heat melt 2 tablespoons of butter and add the breadcrumbs, stirring frequently until golden brown.

When ready to cook, place a large sauté pan over medium-high heat and add 1 tablespoon butter. Place the quail breast side down and lightly press, cooking for about 4 minutes or until the skin is crispy. Flip and cook for another 2 minutes, then remove the quail to a cutting board. In the same sauté pan add the chopped bacon, stirring frequently for 2-3 minutes. When the bacon begins to turn crispy, add the spinach and use tongs to quickly toss for about 1 minute (you want the spinach to lightly wilt). Remove the spinach from the heat.

Plate the spinach mixture and top with the quail. Garnish with a sprinkling of bread crumbs and crumbled goat cheese.