Citrus Marinaded Quail with Parsnip Purée, Arugula, Pea Leaves Salad, and Satsuma

This was the second course to my 5-course Friendsgiving party for 6 people.

I’m really happy the way this dish turned out. It’s EXACTLY how I pictured it!

Serves 6.

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[100% organic]

For the Citrus Marinade

  • 6 semi-boneless butterflied quail
  • 2 lemons, zested
  • 2 oranges, zested and juiced
  • 2 limes, zested and juiced
  • 1 TBS sesame oil
  • 3 TBS EVOO
  • 2 tsp honey
  • 3 TBS soy sauce
  • 4 garlic cloves, smashed
  • 1-inch ginger roots, peeled and finely minced
  • Pinch of salt

In a large bowl, mix together all marinading ingredients and add quail. Cover with plastic wrap and refrigerate overnight.

For the Parsnip Purée

  • 1 pound parsnips, peeled and cut into bite-sized pieces
  • 1 thyme sprig
  • 1 bay leaf
  • ½ cup heavy cream
  • ½ cup butter
  • EVOO, salt, and freshly ground black pepper to taste

Pre-heat oven to 350°F. Place parsnips along with thyme and bay leaf in a tray and season with EVOO, salt, and pepper. Cover with foil and roast for 40 minutes.

Remove parnips from tray and place in a bowl along with cream and butter. Smash with a fork and mix thoroughly. Adjust seasoning.

Keep warm before serving.

For the Quail

  • Marinaded quail
  • Leftover marinade, for basting
  • Canola oil
  • Salt and freshly grounded pepper

Remove quail from bowl and reserve mixture for basting.

In a hot pan, add canola oil and sear quail breast-side down on high heat. Turn heat to medium and be sure to press down. Flip quail after 5 minutes while basting continuously. Cook on the other side for 1-2 minutes and remove from pan. Rest quail before slicing.

For the Salad

  • 4 satsuma mandarins, peeled
  • 6 cups arugula
  • 6 cups pea leaves
  • Citrus Vinaigrette or other simple dressings (such as EVOO + lemon juice)
  • Salt

Peel satsumas, simply dress the greens before plating.

TO ASSEMBLE

Slice quail into 2 sections: wing & breast and leg. Spoon parsnip purée onto plate, place salad greens nicely and arrange quail along the plate.

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