The Valentine's Day pièce de résistance, this stuffed quail recipe is delightfully straightforward and such a treat to impress someone new or keep things exciting with your loved one. We used semi-boneless quail here, which means the bones have been removed only from the chest cavity - it's still got legs and wings!
4 semi-boneless quail, skin patted dry
4-6 oz roasted squash or prepared rice, fridge cold
4 dried apricots, no sugar added
8 tbsp butter, room temp
1 tbsp Olive Oil
Freshly ground pepper
Oven or toaster oven
Preheat your own to 400*F.
Finely dice the dried apricots and put them in a small bowl covered with warm water to partially rehydrate (about 10 minutes).
Line a baking sheet with parchment paper and arrange the quails on the parchment so they are not touching.
In a medium sized bowl, combine the roasted squash or rice with 8 tbsp of butter, the chopped dried apricots, and 2 tsp Josu Kimchi Salt. Gently mix to distribute the seasoning.
In small amounts, take a bit of the seasoned rice or squash with 1-2 tbsp butter and dried apricots and gently press into a rough ball. Insert this into each quail cavity - you should likely be able to get at least two little bunches like this with about 2 tbsp of butter into each bird.
Once the birds are stuffed, roast at 400* for 10-12 minutes or until browned and cooked through. Internal temperature should read at about 160*F.
Let rest for about five minutes then serve immediately. Pairs beautifully with our roasted carrot and chili oil yogurt dip recipe!