BBQ Quail with Aigre-Douce Sauce

Cook Time 30 minutes

Servings 4

Ingredients

4 jumbo quails

2 tbsp sugar

¼ cup red wine vinegar

½ cup chicken stock 

Zest and juice of 1 orange

20 g butter, cold and chopped

Pinch Chinese 5 Spice

½ bunch chives, finely chopped

Method

Using kitchen scissors, butterfly the quail by removing the backbone, then flattening with the palm of your hand. Carefully remove the breast bones and wing tips. Pat dry with paper towel. Drizzle with oil and season with salt and pepper.

For the sauce, sprinkle sugar into a saucepan. Cook over medium heat until it melts and forms a golden caramel. Add the vinegar followed by the stock and bring to the boil and reduce by one third then add the orange zest and juice and 5 spice. Whisk in the butter until the sauce is thick and glossy. Keep warm. 

Preheat a large grill pan or BBQ. Grill the quail skin side down for 4 - 5 minutes, then turn and cook for a further 4 - 5 minutes, until cooked through.

Serve grilled quail with sauce and sprinkle over chives.