SATSUMA-LACQUEREDSATSUMA-LACQUERED
QUAILQUAIL
MAKES 4 SERVINGS
Satsuma juice and pepper jelly make
a spicy, citrusy glaze that accents the
light, delicate fl avor of quail.
2 cups fresh satsuma juice
3 tablespoons red pepper jelly
2 tablespoons dark rum
1 tablespoon cane vinegar
1⅛ teaspoons kosher salt, divided
2 bay leaves
2 tablespoons vegetable oil, divided
12 semiboneless quail (dressed)
½ teaspoon ground black pepper
1 tablespoon chopped fresh thyme
Garnish: seared satsuma slices, bay
leaves- In a large nonreactive saucepan,
bring satsuma juice, pepper jelly, rum,
vinegar, ⅛ teaspoon salt, and bay
leaves to a boil over medium-high
heat. Boil until reduced to ¾ cup,
15 to 17 minutes. Remove from heat;
discard bay leaves. Reserve ¼ cup
satsuma mixture for serving. - Preheat oven to 450°.
- In a large skillet, heat 1 tablespoon
oil over medium-high heat. Sprinkle
quail with pepper and remaining
1 teaspoon salt. Add half of quail to
skillet; cook until browned, 1 to
2 minutes per side. Place on a
large rimmed baking sheet. Repeat
with remaining 1 tablespoon oil and
remaining quail. Brush quail with
satsuma mixture.- Bake for 7 minutes. Turn quail, and
brush with satsuma mixture. Bake
until an instant-read thermometer
inserted in thickest portion registers
165°, about 7 minutes more, brushing
with pan juices. Place on a serving
platter. Sprinkle with thyme. Drizzle
with reserved ¼ cup satsuma mixture.
Garnish with satsuma slices and bay
leaves, if desired.
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