Quail, Pheasant Or Duck
A flavorful game bird dish featuring tender quail, pheasant, or duck roasted with aromatic herbs, citrus, and a honey-bassion sauce, perfect for special occasions or elegant dinners.
Ingredients
Instructions
- Brown the birds in a large frying pan with butter and chopped shallots until browned.
- Place olive oil in a roasting pan and swish to cover the bottom.
- Add bay leaves, chopped small onions, chopped carrot, juniper berries, and two thinly sliced, unpeeled mandarins to the pan.
- Sprinkle the birds with cinnamon, rosemary, and tarragon.
- Place the browned birds on top of the vegetables in the roasting pan.
- Roast in a 350°F (175°C) oven for 3 hours, basting with mandarin juice and honey periodically.
- Remove the birds from the pan and strain the sauce.
- Serve the birds with the strained sauce on the side.
Tips & Substitutions
For best results, let the birds marinate in the mandarin juice and honey for a few hours before cooking. You can substitute the birds with chicken or game hens if needed. Adjust the seasoning to your taste; adding a pinch of cinnamon will enhance the flavors. If you don't have juniper berries, you can use a splash of gin for a similar flavor.
Serving Suggestions
Serve the roasted birds with a side of roasted vegetables or a fresh salad for balance. A light mandarin vinaigrette would complement the dish nicely. For a heartier option, consider pairing it with Spicy Broiled Potatoes. The strained sauce can also be drizzled over the sides for added flavor.
Storage & Reheating
Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the birds in a baking dish, cover with foil, and warm in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through to ensure they remain moist.
Nutrition & Diet Analysis (per serving)
Each serving of Quail, Pheasant Or Duck contains roughly 1387 calories, with 25g protein, 295g carbohydrates, and 30g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (278% of the Daily Value), and iron (213% of the Daily Value). Note that it is relatively high in sodium, at 519mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen birds for this recipe?
Yes, you can use frozen birds, but make sure to thaw them completely in the refrigerator before cooking. This will ensure even cooking and better flavor absorption from the marinade.
What can I substitute for mandarin juice?
If you don't have mandarin juice, orange juice is a suitable substitute. It will still provide a sweet and tangy flavor, though the overall taste may be slightly different. You can also mix in a bit of lemon juice for added acidity.
How can I tell when the birds are done?
The birds are done when they reach an internal temperature of 165°F (75°C) measured at the thickest part of the meat. Additionally, the juices should run clear when pierced. If you prefer a crispy skin, you can broil them for a few minutes at the end.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).