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Honey-glazed quail with Waldorf salad

Honey-glazed quail with Waldorf salad

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  • Preparation and cooking time
    • Cook:
    • 30 mins plus 1 hour marinating
  • More effort
  • Serves 6

This makes an impressive starter for a celebration menu - but you won't be tied to the stove all night

  • Freezable (Raw marinated quail can be frozen)
Nutrition: per serving
low insalt0.21g


  • 6 quails , spatchcocked

For the marinade and glaze

  • 100ml balsamic vinegar
  • 1 tbsp red wine vinegar
  • 3 tbsp clear honey
  • 2 fresh thyme sprigs

For the waldorf salad

  • 2 heads Baby Gem lettuce , separated into leaves
  • 1 apple , finely sliced
  • 2 tbsp chopped toasted walnuts
  • 2 celery sticks, finely diced
  • 1 tbsp freshly chopped chives , plus extra for serving
  • 1 tbsp mayonnaise


  • STEP 1

    Put the vinegars, honey and thyme sprigs into a bowl; mix well. Tip half the mixture into a large bowl. Add the quails, turn to coat, then cover and leave to marinate for at least 1 hr.

  • STEP 2

    Heat oven to 200C/fan 180C/gas 6. Heat a griddle over a medium heat, then cook the quails in batches for about 5 mins on each side until nicely charred. Once ready, place them in a roasting tin, then roast for 5 mins. Leave to rest for 5 mins, then brush over the remaining marinade.

  • STEP 3

    For the salad, arrange the lettuce in 6 Martini glasses (or small bowls). Put the remaining salad ingredients into a bowl and mix well. Divide among the glasses and sprinkle over the extra chives. To serve, divide the quails among 6 plates and serve each with a salad.

Goes well with

Recipe from Good Food magazine, January 2009

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A star rating of 5 out of 5.2 ratings

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