Foil-baked quails

/Foil-baked quails
Your Franchi

Foil-baked quails

  • CourseSecond Course
  • Preparation60'
  • Difficultyeasy
  • Calories400 - 500
  • ActivityRun F 50’ M 36’
  • Persons4


N 2 quails

80gr  pitted, black olives

40gr bacon

Aromatic herbs to taste (rosemary, sage, thyme, bay leaves, marjoram, wild fennel)

N 2 cloves of garlic

Orange zest to taste

40gr white wine

Salt to taste

Black pepper to taste

Tandoori masala to taste

N 4 aluminum foils


For the pan juice

Quail carcasses

20gr carrot

20gr celery

20gr onion

200gr ice

Extra virgin olive oil to taste

Aromatic herbs to taste

Broth to taste


  • Clean the quails; singe and wipe well.
  • Set 4 breasts and 4 legs aside.
  • Heat the extra-virgin olive oil in a frying pan, stir-fry the vegetables with the aromatic herbs until the Maillard reaction (browning reaction). Add the ice and let it boil.
  • Cook the quail breasts and the legs in a non-stick frying pan. Season with salt and pepper.
  • Lay each quail breast and leg on a aluminum foil, add herbs, tandoori masala, orange zest, half clove of garlic, olives, one bacon cube, pan juice and white wine.
  • Wrap the foil and bake in oven at 180° for 40 minutes.
  • Serve opening the aluminum foil just in front of the guest.



Wine CouplingQuercegobbe (Merlot 100%) Petra